Pan-Seared Halibut with Creamy Leeks

Pan-Seared Halibut

1 pound Halibut, cut into 4 pieces

1/2 cup Flour

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

Pinch Cayenne

Salt, Pepper, to taste

2 tablespoons Olive Oil

Preheat an oven to 375 degrees F.

Preheat a skillet to medium-high heat, add olive oil.  Season Halibut with salt and pepper, on both sides.

In a small bowl, mix flour, garlic, and onion powder.  Season flour mixture with pinch of cayenne, salt, and pepper. 

Lighly dust the fish in the flour mixture. 

Pan-seare the fish for about 8-10 minutes, depending on the thinckness of the fish.  Move the fish over into the preheated oven.  Cook for another 6-8 minutes, until the fish is flacky.

Creamy Leeks

2 Leeks, white parts only, thinly sliced

1 tablespoon Fresh Ginger, grated

2 Garlic cloves, grated

1 1/4 cups Coconut Milk

1/8 cup Parmesan Cheese

1/2 teaspoon Chili Flakes

Salt, Pepper, to taste

1 tabeslpoon Butter

1 tablspoon Olive Oil

Preheat a skilett to medium-high heat, add olive oil and butter.  Add leeks, chili flakes, salt, and pepper.  Saute for about 5-6 minutes.  Turn the heat to medium.  Add coconut milk.  Cook for another 8-10 minutes.  Add Parmesan Cheese.

Season with salt and pepper, if needed. 

Serve Halibut on the bed of Creamy Leeks.

Serves 3-4