A few years ago, our “Ray of Sunshine” employee, Lynn Catania, had the chance to visit family in Sicily. Lynn loves to cook and was hoping to learn some dishes from her native land. It took four days (she was only staying with them six days!) for her Aunt to allow her into the kitchen. But oh what a recipe they made!
“This dish was so simple, but it tastes like heaven,” says Lynn. “The leeks melt in your mouth, and the fish is so tender. I’ve also made it with scallops.”
Makes 4 servings
4 Halibut fillets or steaks
(you may substitute another firm white fish like cod or swordfish. See note below for using scallops.)
4 -6 leeks
1 shallot, sliced
2 cloves garlic, sliced
3-4 tablespoons extra-virgin olive oil
1 ½ cups dry white wine
We suggest V. Sattui’s Napa Valley Sauvignon Blanc, or our Dry Riesling
Sea salt & pepper to taste
Season fish with salt and pepper. Let set out at room temperature while you prepare the leeks.
In this recipe, you want to use the green part of the leeks. Cut off the ends of the leeks, then slice through the point where white meets green. Save the whites for another recipe. Slice through the green portion of the leek lengthwise. Clean the leeks under cold running water, as leeks are usually dirty. Once the leeks are free of any dirt or grit, cut each half into slices.
In a sauté pan large enough to hold the leeks in one layer (and a pan that has a lid), heat the extra-virgin olive oil over medium-high heat. Add the minced garlic and shallots and cook for 1-2 minutes. Add the leeks and cook for 1-2 minutes more, just to get them a little browned and let the oil get into the leeks. Add the wine, and season with salt and pepper. Cover and simmer- until leeks are semi-soft, about 15 minutes. Nestle seasoned fish into the leeks. Cover and cook until fish is firm, and leeks are soft, about another 15 minutes.
Before serving, drizzle a little more olive oil over the fish. Serve with polenta or risotto and a glass of the wine you used in the dish. Cheers!
Note: If you choose to use scallops in this dish, brown them in a pan first, before nestling into the cooks. Also, shorten the cooking time to 5-10 minutes, as scallops cook faster.