Halibut Confit with Leeks, Coriander, and LemonCourse: DinnerCuisine: AmericanDifficulty: Easy
This is a family favorite recipe. I have made the Leek Confit with chicken or pork and even turkey. I love spring leeks. They are such a delicious and healthy treat. The halibut works well here but have also used swordfish and even large prawns. I make the confit the day before to really infuse the oil and find the recipe comes together so easily and quickly.
1 Tablespoon Coriander seeds, crushed using a mortar and pestle
5 leeks, white and pale green parts only, trim ends, halved lengthwise and cut into 2 inch pieces
8 sprigs of cilantro, cut into 2 inch pieces
1/2 cup olive oil
1 lemon, thinly sliced
1 1/2 lb halibut fillet
- Preheat oven to 375. Toss the leeks, cilantro sprigs, oil, half the sliced lemons and 2 teaspoons ground coriander in a bowl if making early or on a parchment lines rimmed baking sheet. Roast for 15-20 minutes.
- While the leeks roast, place the halibut fillet in a roasting dish and season with salt and fresh ground pepper. When the leeks are finished, remove from oven and carefully drizzle the oil from the pan over the fishing turn oven down to 275. Top fish with remaining slices of lemon and remaining crushed coriander. Place fish in the oven. Keep the leek confit warm.
- Roast halibut until just cooked through and starting to flake about 30-35 minutes.
- When fish is done cooking, using a fish spatula, serve the fish with the leeks with rice or couscous.