Braised halibut with leeks and mustard from The Complete America’s Test Kitchen TV Show Cookbook 2001–2022: Every Recipe from the Hit TV Show Along with Product Ratings (page 273) by America's Test Kitchen

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Notes about this recipe

  • Rinshin on January 11, 2017

    Not bad, but I believe this can be better. Followed the recipe completely but for my taste, the halibut was bit on the dry side. I did like the reduced white wine based sauce along with cooked leeks but would have liked a more mustard taste. Next time I either reduce the amount of time fish poaches/braises or reduce the temp from 135 to maybe 120. Another method I might try is making the sauce ingredients separately along with leeks and using the aluminum enclosed packet of halibut and sauce ingredients for more tender fish and baking it.

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