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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse and pat dry with paper towels. Cut into 4 serving-size pieces; refrigerate until needed. In a small bowl, whisk together vinegar, mustard, water, 2 teaspoons oil, and 1 clove minced garlic. Set aside.
Trim roots and cut off green tops of leeks; remove 1 or 2 outer white layers. Wash well (if necessary, cut a 1-inch slit from bottom end to help separate layers for easier washing). Drain. In a medium saucepan, combine leeks and a small amount of water. Bring to a boil; reduce heat. Cover and simmer for 3 minutes. Drain. Pat dry. Brush with 1 teaspoon oil.
In a small bowl, stir together the remaining 1 teaspoon oil, the remaining 3 cloves minced garlic, salt and pepper. Spread evenly over the fish; rub in with your fingers.
Place fish and leeks on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning fish and leeks once. Slice leeks into 1/2-inch pieces. Divide fish and leeks among four shallow bowls. Drizzle with vinegar mixture. If desired, garnish with tomato halves and chives.