This Mediterranean-style recipe calls for a kind of Spanish pepper called piquillo, which means “little beak”… but you can substitute regular canned, roasted red or yellow peppers.
Traditionally, piquillo peppers are roasted over open fires, peeled, and then packed in jars or tins. The roasting of the pepper gives it a rich, spicy-sweet flavor.
Roasted Halibut with Leeks, Peppers, and Olives
Recipe by Jerry Traunfeld, Executive Chef of Poppy
Prep time 45 minutes
Cook time 35 minutes
6 cups sliced leeks (about 4 large), white and light green part only
8 ounces piquillo peppers (1-1/4 cups), cut in ½” strips (or canned, roasted, seeded, skinned red pepper)
1/4 teaspoon saffron threads
3 Tablespoons butter
4 cups chicken broth or stock
2 Tablespoons fresh lemon juice
1 cup chopped pitted green olives in brine
Place the leeks, peppers, saffron, and butter in a very large sauté pan or deep pot. Pour in the chicken broth. Cook over medium-high heat until the leeks are very soft and the broth boils down to about one third of the amount you started with, about 12 to 15 minutes.
Stir in the lemon juice, olives, and black pepper. Taste and add salt as needed, depending on the saltiness of the broth. The recipe can be made ahead up to this point.
Preheat the oven to 300°F. Reheat the leek mixture until it simmers. Pour two thirds of the leeks into a 9-inch x 13-inch baking dish. Season the Alaska Halibut portions with sea salt. Arrange the halibut over the leeks and spoon the remaining leeks over the fish.
Bake just until the halibut flakes apart slightly when nudged with a finger, and the interior is no longer translucent; about 35 minutes.
Nutrients per serving: 319 calories, 12g total fat, 4g saturated fat, 34% calories from fat, 66mg cholesterol, 38g protein, 13.5g carbohydrate, 2g fiber, 1255mg sodium, 137mg calcium, and 900mg omega-3 fatty acids.