| Cuisine: American | Type: Main Course | Serves: 2 |
|
Source:
|
|
|
Attributes:
|
Quick and Easy, Healthy |
|
Comments:
|
Use the smallest skillet that will hold the fish. You want the fish to sit on top of the leeks and steam, not braise in the liquid. |
|
Serving Suggestions:
|
|
Ingredients:
|
2 tbs. butter 2 leeks, the white and pale green parts sliced in half moons 2 cloves garlic salt and freshly ground black pepper 1 tbs. fresh thyme leaves (or 1 tsp. dried thyme) 1/2 cup dry white wine 2 tbs. fresh lemon juice zest of 1 lemon 2 fillets of tilapia or other mild white fish, about 6 oz. each egg noodles or rice (optional) |
|
Instructions:
|
Melt butter over medium heat in skillet. Add leeks and garlic and toss to coat with butter. Season generously with salt and pepper. Cook until leeks soften, 3 to 4 minutes, stirring often to avoid browning (reduce heat if necessary). Add thyme and cook until fragrant, about 45 seconds. Add wine, lemon juice and zest to pan, stirring to combine. Meanwhile, season fish fillets with salt and pepper. Lay fillets on top of leeks mixture, cover pan and steam until fish is cooked through, about 6 to 8 minutes. When the fish is done, the tip of a paring knife should pierce the thickest part easily. Transfer fillets to a plate. Dish leeks (with noodles or rice if using) into shallow bowls and top with fillets. Serve. |
|
Related recipes:
|
None |
2013-03-09