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Tulocay's Braised Halibut Print Email


One-dish meals aren't just for weekday suppers; this dish is elegant enough to serve for a special Saturday dinner with friends. You'll be able to enjoy your weekend without spending a lot of time in the kitchen, but your guests will think that you did! Serve with a crusty loaf of bread (for soaking up the juices) and a beautiful mixed green salad.

6 tbsp Made in Napa Valley Lemon Dill Vinaigrette with Chardonnay (divided)
1/2 lb wild mushrooms (chanterelles, morels, porcini or cremini), cleaned, sliced into 1/4" slices
1/4 c water
12 asparagus spears cut on the diagonal in 1" lengths
1 large leek, white part only, rinsed well, halved lengthwise, then sliced across each half into 1/4" slices
1/2 c white wine (or vegetable broth)
Salt and freshly ground pepper to taste
4 halibut fillets (about 2 lbs), bones and skin removed

In a large skillet, warm 2 tbsp vinaigrette over medium heat. Add the leeks, stir to coat well and cover to let leeks sweat until softened (about 3 minutes). Do not let them brown. Uncover and add mushrooms, a couple of pinches of salt and grindings of pepper, 1/4 c water and cover to steam for another 3 minutes. Uncover and add the white wine or broth and let simmer for 3 minutes.

Season both sides of the halibut with salt and pepper and place the fish on top of the leek mixture. Pour 1 tbsp vinaigrette over each halibut fillet, cover and cook for 5 minutes. Uncover the pan and sprinkle the asparagus around the fish, replace the lid and cook for another 5 minutes. Check to make sure the fish is cooked through by slipping a knife into the center of a fillet and gently pulling apart (should be opaque in the center). To serve, place a fish fillet in the center of 4 large shallow bowls and spoon the leek mixture over the top along with the juices. Enjoy! Serves 4
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