Wild Pacific halibut with tomato leek butter


  • 4 x 5oz – Wild Pacific Halibut filets, skin off

  • 2 tbsp – vegetable oil

  • ½ cup – leeks, white part only, sliced

  • 1 small – garlic clove minced

  • ½ cup – grape tomatoes, cut in half

  • ½ cup – white wine

  • ½ cup – heavy cream (whipping cream)

  • ¼ lbs – unsalted butter, cubed, room temperature

  • 1 tbsp – chopped parsley

  • 1 tbsp – fresh lemon juice

  • Salt to taste


For The Sauce:

  1. Heat the white wine and leeks in a heavy sauce pot and simmer on medium-high until reduced by half. Add the heavy cream and let simmer until reduced by half and thickened. Stir in grape tomatoes and minced garlic. Cook just slightly until tomatoes are warmed and slightly softened. Remove from heat and stir in the butter one cube at a time until all the butter is incorporated. Add parsley, fresh lemon juice, season with salt. Keep sauce at room temperature while fish is cooking.

 For the Halibut:

  1. Heat vegetable oil over medium-high heat. Season halibut with salt and place in hot pan. Sear halibut 4-5 minutes on each side or until cooked through and golden brown. Cooking time will vary depending on thickness of halibut filets. Spoon sauce over pan seared halibut.

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