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Ingredients
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    1 1/4  pounds 
    fresh or frozen halibut steaks, cut 1 inch thick
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    2   tablespoons 
    white balsamic vinegar
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    2   tablespoons 
    coarse-grain mustard
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    1   tablespoon 
    water
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    4   teaspoons 
    olive oil
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    1   clove 
    garlic, minced
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    4   small 
    leeks
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    3   cloves 
    garlic, minced
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    Yellow pear-shaped tomatoes, halved (optional)
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    Fresh chives (optional)

Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Refrigerate fish until needed. In a small bowl, whisk together white balsamic vinegar, mustard, the water, 2 teaspoons of the olive oil, and the 1 clove garlic. Set aside.
2.
Trim roots and cut off green tops of leeks; remove 1 or 2 outer white layers. Wash well (if necessary, cut a 1-inch slit from bottom end to help separate layers for easier washing). Drain. In a medium saucepan, combine leeks and a small amount of water. Bring to boiling; reduce heat. Cover and simmer for 3 minutes. Drain. Pat dry. Brush with 1 teaspoon of the remaining olive oil.
3.
In a small bowl, stir together the remaining 1 teaspoon olive oil, the 3 cloves garlic, the salt, and pepper. Spread evenly over fish; rub in with your fingers.
4.
Place fish and leeks on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning fish and leeks once. Slice leeks into 1/2-inch pieces. Divide fish and leeks among four shallow bowls. Drizzle with vinegar mixture. If desired, garnish with tomato halves and chives. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 231, Fat, total (g) 8, chol. (mg) 45, sat. fat (g) 1, carb. (g) 7, fiber (g) 1, pro. (g) 30, sodium (mg) 331, Vegetables () 1.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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