Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Leeks
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced leeks and sauté until they are soft and translucent, about 5-7 minutes.
- 2
Add Swiss Chard and Cream
Stir in the chopped Swiss chard and minced garlic. Cook until the Swiss chard is wilted, about 3-4 minutes. Pour in the heavy cream, season with salt and pepper, and simmer for another 2-3 minutes until slightly thickened.
- 3
Cook the Halibut
In a separate pan, heat the remaining tablespoon of olive oil and butter over medium-high heat. Season the halibut fillets with salt and pepper. Cook the fillets for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- 4
Add Tomatoes
In the last minute of cooking the halibut, add the halved cherry tomatoes to the pan to warm them through.
- 5
Serve
Plate the creamed leeks and Swiss chard on each dish, top with the halibut fillet, and garnish with the warm cherry tomatoes.