Halibut Recipe

Time45m

Serves4

Butternut Squash, Brown Butter, Leeks, Garlic, Sage

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Ingredients

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1
Prepare the Butternut Squash
Peel and dice the butternut squash into 1-inch cubes. Place in a pot, cover with water, and season with salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.
2
Prepare the Leeks and Garlic
Slice the leeks thinly and rinse under cold water to remove dirt. Mince the garlic cloves. Set both aside.
3
Prepare the Sage
Wash and pat dry the sage leaves. Set aside for later.

4
Make the Brown Butter
In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and set aside.
5
Cook the Leeks and Garlic
In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
6
Cook the Halibut
Season the halibut fillets with salt and black pepper. Push the leeks and garlic to the side of the skillet and add the halibut fillets. Cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
7
Combine and Serve
Once the halibut is done, add the prepared butternut squash and sage leaves to the skillet. Drizzle with the brown butter, toss gently to combine, and serve immediately.