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Halibut With Leeks And Mushrooms
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- #84606
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 1/2 pound halibut fillets
1 lemon, juiced
freshly ground black pepper
salt
2 tablespoons oil
3 cups chopped leeks (not too small)
1 tablespoon butter
2 cups thinly sliced mushrooms
1 cup cream
4 tablespoons cream cheese
1/4 teaspoon paprika
2 teaspoons chopped parsley
directions
Preheat oven to 350 degrees F.
Squeeze lemon juice over fillets, sprinkle with salt and pepper and let stand about 10 minutes.
Heat oil in a heavy skillet and saute the leeks for about 5 minutes, but don't let them brown. Remove leeks from skillet and melt butter and saute mushrooms for a few minutes.
Add the leeks back into skillet, pour in cream and when it bubbles, stir in the cream cheese, paprika and parsley.
Arrange fish in an ovenproof dish, pour the leek and mushroom sauce over the fish and bake about 20 minutes or until fish is cooked through.
added by
holidaybaker
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 30, 2011
I served this with pappardelle pasta and asparagus on the side. It was delicious! I also substituted 1% milk instead of the cream and baked the fish 5 minutes longer.