4 medium leeks, thinly sliced
2 tablespoons butter (or non-dairy alternative)
3 tablespoons olive oil, divided
1 cup dry white wine (or 1 cup low-sodium chicken stock + one tablespoon lemon juice)
2 cups spring peas
Salt and pepper, to taste
4 (8 ounce) halibut fillets Available in Our Seafood Subscription Box
FOR THE LEEKS AND PEAS
In a large sauté pan over medium heat, melt butter and 1 tablespoon oil. Soften leeks for 12-15 minutes. Add white wine and simmer for another 5 minutes. Stir in spring peas and simmer until just cooked, about 2 minutes. Season with salt and pepper.
FOR THE HALIBUT
In a large (preferably non-stick) skillet, heat 2 tablespoons olive oil over medium-high heat. Season halibut fillets with salt and pepper on either side. Place halibut fillets in the pan and cook undisturbed until the fish is browned on one side, approximately 4 minutes. Flip and cook for an additional 2-3 minutes until the other side is browned and fish is just beginning to flake.
Place halibut over leeks and peas to serve.