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Fresh From The Sea

Halibut Confit Recipe

Rick Oruch - Monday, July 01, 2019

Halibut Confit with Leeks, Coriander and Lemon

2 Tsp. Coriander seeds, plus very coarsely chopped seeds for serving

2 Leeks, white and pale-green parts only, halved lengthwise and cut crosswise into 2” pieces

4 Sprigs cilantro, cut into 2” pieces, plus leaves for serving

½ Cup olive oil

1 Lemon, thinly sliced, seeds removed

Kosher salt

4 (5-6oz) skinless halibut fillets



  • Coarsely grind 2 Tsp. coriander seeds.
  • Toss leeks, cilantro sprigs, oil, half of lemon slices, and 1 Tsp ground coriander in a skillet; season with salt. Sauté until leeks are tender and starting to brown, 15-20 minutes. Remove skillet and pour infused oil into a large heatproof measuring cup.
  • Season Halibut with salt and place over leeks in skillet. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Simmer until Halibut is just cooked through, about 30-35 minutes.
  • Cut Halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.

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