Pan-Seared Halibut with Wine-Braised Leeks

Ingredients

• 1  bay leaves 
• 4 servings pepper black freshly ground
• 0.5 cup wine 
• 2 tablespoons chives fresh finely chopped
• 16 ounce pacific halibut filets skinless
• 1 teaspoon kosher salt as needed plus more
• 1.5 pounds leek 
• 1 cup chicken broth low-sodium
• 3  flat parsley italian
• 1  thyme leaves 
• 2 tablespoons butter unsalted ()
• 1 tablespoon vegetable oil 
• 1.5 teaspoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• paper towels
• aluminum foil
• spatula
• slotted spoon
• colander

Directions

1. Trim and discard the dark green ends of the leeks, leaving about 2 inches of light green intact.
2. Cut each leek in half lengthwise, then cut it crosswise into 1/4-inch strips.
3. Place in a colander, thoroughly rinse, and shake dry.
4. Place the leeks, broth or stock, wine, vinegar, 1 tablespoon of the butter, and the measured salt in a large frying pan over medium heat. Season with pepper and bring to a simmer, stirring occasionally.Nestle the parsley, thyme, and bay leaf into the liquid and leeks. Reduce the heat to low, cover with a piece of aluminum foil large enough to reach over the pan’s edges, and cover the foil with a tightfitting lid.
5. Let braise until tender, about 30 minutes.About 5 minutes before the leeks are ready, prepare the fish: Pat both sides of the fillets dry with paper towels and season both sides with salt and pepper.
6. Place the remaining tablespoon of butter and the oil in a large heavy-bottomed frying pan or cast-iron skillet over medium-high heat. Once the butter melts, swirl the pan to combine the butter and oil.
7. Add the fillets and cook, undisturbed, until the edges begin to turn opaque and the fish releases from the pan, about 3 minutes. Using a flat metal spatula, flip the fillets and cook until firm to the touch and opaque in the middle, about 3 to 5 minutes more.To serve, use a slotted spoon to divide the leeks among 4 shallow bowls.
8. Place a piece of halibut over the leeks in each bowl, spoon over the desired amount of the leek braising liquid, and sprinkle with the chives.