Halibut + Braised Leeks & Mushrooms With Lemon Butter Sauce

I am here to tell you even though this meal looks and sounds ~fancy~ it’s actually so easy to make and you can do it too.

The secret to being a good home cook isn’t actually about how good you are at cooking - it comes down to applying the basics and being adventurous. If you know how to sauté, then you too can make this seared halibut with braised leeks, sautéed mushrooms & kale with a buttery lemony caper sauce.

Here’s how you make it.

Ingredients:

• 4 medium leeks cleaned & trimmed

• 1lb halibut

• 1 large handful kale

• 16 oz sliced mushrooms

• 4 cloves garlic minced

• 1 lemon juiced

• 1 tablespoon capers

• 2 tablespoons butter

• 5 tablespoons olive oil

• 1/2 cup chicken stock

• Parsley

• Salt & pepper to taste

Instructions:

• Heat 1-2 tablespoons olive oil and add the leeks. Season with salt, then cover with water. Bring to a boil and let simmer for 50 mins. When they are done remove the leeks - you can boil the leek stock down to use as a sauce if you’d like.

• Heat 1 tablespoon olive oil and sauté the kale for 3-4 minutes. Add in the garlic and season, squeeze a small amount of lemon juice, and let cook another minute. Set aside

• Using the same pan, add more oil as needed and sauté the mushrooms for 5 minutes & season. You can lower the heat and continue letting them cook until you’re ready to plate.

• Pat the halibut dry and generously season with salt, pepper, and garlic powder. Heat 1 tablespoon olive oil in a pan and cook for 3-4 minutes each side. Remove the fish & melt the butter. Add the garlic, capers, chicken stock, and remaining lemon juice and bring to a boil. Let the sauce simmer until desired consistency. Now you can plate all ingredients together and top with parsley. Enjoy!