Tips for buying leeks:
- Choose small to medium leeks that are firm, straight, and heavy for their size.
- No yellowing or other signs of decay.
- Leeks should have as much white and light green as possible.
- Store unwashed leeks in a perforated plastic bag in the crisper drawer.
- Rinse thoroughly before use.
Gremolata
Ingredients:
- 1 tsp lemon zest (zest of 1 lemon), grated on a microplane and chopped finely
- 1 medium garlic clove, peeled and minced (½ tsp)
- 3 tbsp finely chopped fresh flat-leaf Italian parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Steps:
- In a small bowl, combine the lemon zest, garlic, and parsley and mix well.
- Season to taste with salt and pepper, stir, and cover with plastic wrap.
Leeks
Ingredients:
- ½ pound leeks
- 1 small bulb fennel, sliced into 8 equal wedges
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 5 springs fresh thyme
- 1 large garlic clove peeled and minced
- 1 cup dry white wine (preferably sauvignon blanc)
- 1 cup vegetable stock
- 1½ tbsp of fresh lemon juice (juice of half a lemon)
- 2 tbsp roughly chopped fresh flat-leaf Italian parsley
Steps:
- Cut off the root ends and dark green parts of the leeks, halve them, and clean them carefully in a sink or large bowl full of water; drain the leeks.
- Season the cut side of the leeks lightly with salt and pepper.
- In a sauté pan large enough to accommodate the leeks, combine 1 tbsp olive oil and 1 tbsp butter and heat over medium-high heat until the butter just begins to brown.
- Add the leeks, cut side down, and the fennel and cook undisturbed for 3 minutes or until nicely carmelized.
- Using tongs, flip the leeks and fennel; continue to cook until carmelized, 1 minute.
- Stir in the white wine, stock, thyme, and garlic and bring to a simmer. Reduce the heat to low and cook until the leeks are beginning to soften and give when pressed, approximately 15 minutes.
- Squeeze in the lemon juice and reduce liquid until ¼ cup remains, approximately 15 additional minutes.
- Season to taste with salt and pepper; discard the thyme sprigs, stir in the parsley, and cover and keep warm.
Tilapia
Ingredients:
- 2 tilapia fillets, 1-inch thick at the thickest point (about ¾ pound)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup unbleached all-purpose flour
- 1 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil
- 1½ tbsp fresh lemon juice (juice of half a lemon)
Steps:
- While vegetables are braising, pat the fillets dry and season them lightly, on both sides, with salt and pepper.
- Sprinkle flour onto a plate then dredge the fillets in the flour, shaking them lightly to remove any excess.
- When the vegetable braising liquid is reduced to approximately 1 cup, combine the olive oil and butter over medium-high heat in a large sauté pan until the butter begins to brown.
- Carefully add the fillets and let cook until nicely browned, approximately 3 minutes. Using a wide spatula, flip the fillets, and continue to cook for 2 to 3 minutes more. The fish should look opaque and just begin to flake, but still be moist.
- Squeeze the lemon juice over the fillets then serve immediately on a bed of the braised vegetables (with the tasty braised liquid) and a generous sprinkling of gremolata over the top of the entire dish.
Chef Nathan Lyon
To learn more about Chef Nathan Lyon, visit chefnathanlyon.com and and pick up a copy of his book, "Great Food Starts Fresh." You can also watch him host Veria Living's " Good Food America" on Saturdays at 9 p.m. ET.
Get more great crafts and recipes from "Home & Family" on Pinterest at http://pinterest.com/hallmarkchannel/ .