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If you’re looking for a light and nourishing dinner to welcome the arrival of spring, you have to make this Creamy Poached Halibut with Leeks.
Even though you can find them year round, leeks are really at their peak in spring so I love to take advantage of them. They’re part of the allium family along with onions, garlic, scallions, and chives, but they have a mild, slightly sweet flavor that really comes alive when they’re sautéed. Plus, they add such a nice hint of green to whatever they’re cooked with.
This recipe is a one-pan wonder that comes together quickly for busy weeknights—but it’s also elegant enough to serve for a dinner party! It features thick halibut fillets, which are gently poached in a creamy leek sauce made with white wine, heavy cream, seafood stock, and a little bit of Dijon mustard. I like to sprinkle some chopped fresh dill and parsley over the top to garnish and serve with lemon wedges for a little extra brightness!
Ingredients:
- Unsalted Butter
- Shallots
- Leeks
- Garlic Cloves
- Kosher Salt
- Freshly Ground Black Pepper
- Crushed Red Pepper Flakes
- Dry White Wine
- Heavy Cream
- Seafood Stock
- Dijon Mustard
- Lemon Zest
- Halibut Fillets
- Fresh Dill
- Fresh Parsley
- Flaky Salt
- Lemon Wedges
Step-by-Step:
step one: sauté the aromatics
Melt the butter in a large, deep skillet set over medium-high heat. Add the shallots, leeks, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and crushed pepper flakes. Cook, stirring, until the leeks are tender, about 6 minutes.
step two: add the wine
Pour in the white wine and cook until reduced by half, 2 to 3 minutes.
step three: build the sauce
Add the heavy cream, seafood stock, Dijon mustard, and lemon zest. Stir until well combined. Bring to a rapid simmer, about 2 minutes. Immediately reduce to a gentle simmer (about medium-low heat).
step four: season and cook the halibut
Pat dry the halibut filets and season the tops with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Nestle the fish fillets into the sauce and spoon some of the sauce over the tops of the fish. Cover and cook, simmering gently, until the fish has just cooked through and flakes easily with a fork, about 10 minutes.
step five: garnish and serve
Garnish with fresh dill, parsley, and a sprinkle of flaky salt. Serve alone or over rice with lemon wedges for squeezing.
Recipe FAQs:
This would be delicious with cod or salmon!
Yes! Feel free to use low-sodium chicken broth instead.
If you’re craving a light, spring-forward dinner, I just know that you’re going to love this Creamy Poached Halibut with Leeks. Once you try it, leave a comment below and let me know what you think!
looking for more easy fish recipes? try these!
Sheet Pan Miso-Marinated Cod with Broccolini
One-Pan Salmon with Herb Butter Couscous
Creamy Poached Halibut with Leeks
Ingredients
- 2 tablespoons unsalted butter
- 1/2 cup halved and thinly sliced shallots
- 2 cups halved and thinly sliced leeks rinsed well (from about 2 medium leeks, white and light green parts only)
- 3 garlic cloves, minced
- 1½ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon crushed red pepper flakes
- 2/3 cup dry white wine
- 3/4 cup heavy cream
- 1/3 cup seafood stock
- 2 teaspoon Dijon mustard
- zest of 1/2 lemon
- 4 (6-ounce) skinless halibut fillets, pin-bones removed
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped parsley
- flaky salt, for serving
- 1 lemon, cut into wedges for serving
Instructions
- Melt the butter in a large, deep skillet set over medium-high heat. Add the shallots, leeks, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and crushed pepper flakes. Cook, stirring, until the leeks are tender, about 6 minutes.
- Pour in the white wine and cook until reduced by half, 2 to 3 minutes.
- Add the heavy cream, seafood stock, Dijon mustard, and lemon zest. Stir until well combined. Bring to a rapid simmer, about 2 minutes. Immediately reduce to a gentle simmer (about medium-low heat).
- Pat dry the halibut filets and season the tops with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Nestle the fish fillets into the sauce and spoon some of the sauce over the tops of the fish. Cover and cook, simmering gently, until the fish has just cooked through and flakes easily with a fork, about 10 minutes.
- Garnish with fresh dill, parsley, and a sprinkle of flaky salt. Serve alone or over rice with lemon wedges for squeezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
This recipe is so good! So flavorful and the sauce comes together amazingly! Highly recommend making!
Glad you loved it!!! One of my favorites for this season.
This might be my new favorite DD recipe and I dont say that lightly as I’ve made around 200 of them. Sprung for actual halibut (sometime I swap for cod for the price point) and it was just the most perfect flaky flavorful dish. The leeks added great texture and soaked up some of the buttery lemony sauce, overall definitely a winner in my book.
Alex, what do you use for seafood stock or where do you find it in a grocery store? Did you make your own and freeze it?
It should be stocked right near the chicken, vegetable, and beef broths/stock in the soup aisle.
Delicious! We loved this – elegant recipe that is fast and easy. My husband requested this be put in the rotation.
So happy to hear this!
Do you think it would work with coconut milk? I can’t have cream even if it sounds delicious.
I haven’t tried it so I can’t say for sure, but I do think it would! Be sure to use full fat coconut milk so that it stays nice and creamy.
Can you sear the fish first to get a nice crust and then add to the sauce? Could you use salmon as well?
You could try that—just be mindful of not overcooking the fish so that it’s not dry! And yes, salmon would be great here!
This was such a show stopper! Hit for the whole fam, including 2 and 4 y/o. I omitted the shallot bc we didn’t have one and used the Costco frozen halibut filets which are on the smaller side so cooked for 8min. Everything was perfect and the sauce has so much flavor!
Do you think it would work with nutpods creamer?
It should work! Just be sure to use an unflavored variety and let it come to room temp for 15 to 30 minutes before using!
It looks like Haddock or Cod would work with this recipe as well. Have you tried it?
I haven’t tried it with those, but I definitely think it would work. Just make sure that the fillets are nice and thick so they don’t overcook!
Made this tonight. 10/10. Incredible!!
So glad you liked it!