savings in
 
Ingredients
  • see savings
    On Sale
    1 1/4  pounds 
    fresh or frozen halibut steaks, cut 1 inch thick
  • see savings
    On Sale
    2   tablespoons 
    white balsamic vinegar
  • see savings
    On Sale
    2   tablespoons 
    coarse-grain mustard
  • see savings
    On Sale
    1   tablespoon 
    water
  • see savings
    On Sale
    4   teaspoons 
    olive oil
  • see savings
    On Sale
    1   clove 
    garlic, minced
  • see savings
    On Sale
    4   small 
    leeks
  • see savings
    On Sale
    3   cloves 
    garlic, minced
  • see savings
    On Sale
    1/4  teaspoon 
    salt
  • see savings
    On Sale
    1/4  teaspoon 
    ground black pepper
  • see savings
    On Sale
     
    Yellow pear-shaped tomatoes, halved (optional)
  • see savings
    On Sale
     
    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
Add Your Review
 Articles
Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs
.... Click here to get our Grilled Eggplant with Garlic-Cumin Vinaigrette I took advantage of the newly warm..., my favorite way to cook it is on the grill. I lightly brush slices with oil just before placing them... on the grates so the end result is tender without becoming greasy. This recipe for grilled eggplant with garlic... read more...
Versatile Leeks for Easy Soups, Casseroles & Fast Weekday Meals
... green vegetables we love so much, including peas and asparagus. And while lowly leeks, a mild and sweet... of my favorite ways to use leeks is in these Afghani dumplings called aushak. But I also make leeks.... Leeks are a great--and healthy--way to enjoy the first whiff of spring, even before winter is officially... read more...
DIY Grilled Corn Bar
...Grilled corn is one of those dishes that graces the table of every summer get-together at our house... love it with a simple slathering of butter, and everyone seems to love margarita-style grilled corn.... But to truly satisfy everyone's corn fix, I like to serve up a grilled corn bar. That way everyone can make... read more...
how tos

shop our favorite products