Yesterday we received artichokes, asparagus, leeks, and blood oranges in our CSA box. Perhaps spring is finally on its way! (It certainly doesn’t feel like it in San Francisco though. I left mild weather and daffodils in Seattle for downpours and hail in San Francisco. Go figure.)
After finding a recipe for roasted halibut and asparagus with melted leeks, I decided to splurge on some first of the season halibut from the new Mollie Stones in the Castro. I’m glad I did because the dish was healthy, delicious, and easy to prepare on a weeknight. I served it with a mixed green salad with blood oranges and goat cheese. I also cooked up some whole grain wild rice which I totally forgot to serve. Looks like it’ll be my lunch today instead. Oops.
Salt and pepper to taste
3/4 lb halibut (skin on), about 1 1/2 inches thick
1 large leek (white and light green parts only), washed and thinly sliced
1 cup low-salt fish stock, chicken or veggie broth (I used veggie)
Squeeze of lemon juice
Preheat the oven to 400 degrees. Snap off and discard the tough ends of the asparagus. Toss in olive oil, salt, and pepper on a baking sheet, and then put in the oven for about 10-15 minutes, shaking the pan once or twice. Meanwhile, heat 1 TB olive oil in a skillet over medium-high heat, and add the leek. Cook until browned and tender, about 10-15 minutes. Add the stock, bring to a boil, then simmer for 1-2 minutes, until some of the liquid is absorbed. Season with salt, pepper, and lemon and set aside (you may want to warm this a bit before serving.)
Coat a small Pyrex pan with olive oil and put in the fish skin-side down. Season with salt and pepper, and fold under any thin parts. Place in the oven along with the asparagus and roast until cooked through, about 15-20 minutes. Let rest for 5 minutes before serving. Top the fish with the leeks and sauce and serve alongside the asparagus.