Halibut w/ Tomatoes and Leeks - Yes H Again! LOL

Sometimes we shop in Canada. It's easy because the border here in Michigan is not far. One of the things I love there is the different cooking magazines. One grocery store we stopped at had these neat, large, glossy flyers of meals and a couple of recipes.

Inside was this great broiled tilapia dish that stated it had a "charred cherry tomato and leek" topping. It was beautiful.

I grabbed some of the halibut (hey still working on the freezer here!) and broiled it and topped it with my version of Tomato and Leek Saute.

Tomato and Leek Saute

25 cherry tomatoes, halved
2 leeks, white & light green parts chopped and rinsed
4 cloves garlic, minced
1T olive oil
1/2 cup chicken stock
salt, pepper, thyme

1 pound Halibut, skin removed
2 tablespoons olive oil
or
2 tablespoons butter, melted with 1 teaspoon minced garlic

Saute garlic in oil over medium-heat. When warm through and garlic essence released into the oil, add the leeks. Let soften for 1-2 minutes and add the cherry tomatoes. Add the chicken stock and turn the heat down to low. Simmer until the tomatoes and leeks soften. About 40-45 minutes.

Preheat the oven to 450/broil. The top element needs to be on in your oven. Move the rack to the top shelf marker. Brush with olive oil or melted butter/minced garlic.

Place the halibut onto a greased cookie sheet. Spread the topping over the halibut and broil till the halibut is opaque and a bit brown on the skinny edges. Serve.