Saturday night special

Saturday I worked until closing. My husband and I weren't going to go out, so a quick, easy meal had to be considered. Recently we were watching America's Test Kitchen cooking show on Create TV, when they demonstrated a braising method for cooking fish. The recipe is Braised Halibut with Leek and Mustard. I didn't have halibut, but did have frozen cod that I purchased at Whole Foods when it was on sale a few weeks back. 
​As the recipe serves four, a halved the recipe for just my husband and I. Planning ahead, I was able to purchase two large leeks at Delicious Orchards at $2.49/lb. I sliced and cleaned the leeks before leaving for work so that helped when it came time to cook dinner. The other recipe ingredients I had on hand was butter, Dijon mustard and white wine. 

Before work I went Joe Leone's in Sea Girt to get some mozzarella to make a tomato and mozzarella salad. I must say Joe Leone's mozzarella was very creamy and velvety in texture. It is, however, a little more expensive than other homemade mozzarella's I've had, $10.49/lb. I made the tomato salad when I got home from work. I merely dressed the items with EVOO, sea salt and basil. Magnifico!

Dinner was on the table in about 45 minutes. By the way, the fish was delicious!

Braised Halibut with Leeks and Mustard
From America’s Test Kitchen Season 16: Braised to Perfection
 
Serves 4
 
We prefer to prepare this recipe with halibut, but a similar firm-fleshed fish such as striped bass or sea bass that is between ¾ and 1 inch thick can be substituted. To ensure that your fish cooks evenly, purchase fillets that are similarly shaped and uniformly thick.
 
Ingredients
4 (6- to 8-ounce) skinless halibut fillets, ¾ to 1 inch thick
Salt and pepper
6 tablespoons unsalted butter
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 teaspoon Dijon mustard
¾ cup dry white wine
1 teaspoon lemon juice, plus lemon wedges for serving
1 tablespoon minced fresh parsley
 
Instructions

1. Sprinkle fish with ½ teaspoon salt. Melt butter in 12-inch skillet over low heat. Place fish in skillet, skinned side up, increase heat to medium, and cook, shaking pan occasionally, until butter begins to brown (fish should not brown), 3 to 4 minutes. Using spatula, carefully transfer fish to large plate, raw side down.
2. Add leeks, mustard, and ½ teaspoon salt to skillet and cook, stirring frequently, until leeks begin to soften, 2 to 4 minutes. Add wine and bring to gentle simmer. Place fish, raw side down, on top of leeks. Cover skillet and cook, adjusting het to maintain gentle simmer, until fish registers 135 to 140 degrees, 10 to 14 minutes. Remove skillet from heat and, using 2 spatulas, transfer fish and leeks to serving platter or individual plates. Tent loosely with aluminum foil.
3. Return skillet to high heat and simmer briskly until sauce is thickened, 2 to 3 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste. Spoon sauce over fish and sprinkle with parsley. Serve immediate with lemon wedges.​

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