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Lemon Tarragon Halibut & Leeks

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This Lemon Tarragon Halibut & Leeks is a light and elegant seafood dish featuring flaky halibut with tender sautéed leeks, bright lemon, and fragrant tarragon. It’s a wholesome meal that’s perfect for both weeknight dinners and special occasions.

Ingredients

  • 4 halibut fillets (about 6 oz each)
  • 2 leeks, cleaned and thinly sliced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh tarragon, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chicken or vegetable broth (optional)

Instructions

  1. Thoroughly wash the leeks and slice them into thin rounds.
  2. Season the halibut fillets with salt and black pepper.
  3. Heat the olive oil and butter in a large skillet over medium heat.
  4. Sauté the leeks until softened and lightly caramelized, about 8 to 10 minutes.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant.
  6. Add the halibut fillets to the skillet and cook for 4 to 5 minutes per side, depending on thickness, until the fish flakes easily.
  7. Pour in the lemon juice and, if using, the broth to create a light sauce.
  8. Stir in the chopped tarragon and lemon zest during the final minute of cooking.
  9. Spoon the leek mixture over the halibut and serve immediately.

Notes

  • Substitute cod or sea bass if halibut is unavailable.
  • Add asparagus or spinach for extra vegetables.
  • Include a splash of white wine for a richer sauce.
  • Replace fresh tarragon with dill or parsley if preferred.
  • Finish with capers for a briny flavor.
  • Serve with mashed potatoes, rice, buttered pasta, or a crisp green salad.
  • Store leftovers in the refrigerator for up to 2 days and reheat gently with a splash of broth or water.

Nutrition

Find it online: https://thefamilycooking.com/lemon-tarragon-halibut-leeks/