Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • HIT THE HEAT

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  • Preheat the oven to 350 degrees . In a large, ovenproof skillet fitted with a lid, melt the butter over medium heat. Pat the halibut dry; season with salt and pepper. Place flesh side down in the pan and sear for 2 minutes. Using a spatula, carefully flip to sear the other side, 2 minutes more. Transfer to a plate. In the skillet, heat the EVOO over medium-high heat. Add the leek and garlic; cook, stirring, for 2 minutes. Add the clams and cook, shaking the pan, 1 minute.

  • ADD LIQUID

  • Add the wine, 3/4 cup water, the carrots and potatoes; cover. Cook, transferring the clams to a plate as they open, for 5 minutes.

  • COVER AND SIMMER

  • Return the halibut to the skillet; cover and transfer to the oven. Braise until the fish is cooked through and the veggies are tender, 16 to 18 minutes (as shown above).

  • FINISH THE DISH

  • Transfer the halibut to a cutting board; halve each piece crosswise and divide, along with the veggies, among 4 shallow bowls. Add the clams and tarragon to the skillet. Cover and bake for 1 minute. Add to the bowls.

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