HALIBUT WITH LENTILS

 

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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 medium sweet potato, peeled and cut into 1⁄4-inch pieces
  • 2 1/2 cups low-sodium chicken broth
  • 1 1/4 cups green lentils, rinsed (1/2 pound)
  • Kosher salt and black pepper
  • 4 6-ounce pieces halibut fillet
  • 1/4 cup Dijon mustard
  • 1/4 cup dry white wine
  • 1 chopped fresh tarragon

Directions

  • Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes.
  • Add the garlic and sweet potato and cook, stirring, for 1 minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper.
  • Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with 1/4 teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side.
  • In a bowl, whisk together the mustard, wine, and tarragon. Drizzle over the fish and lentils.

Notes

Categories: Beans  Seafood 
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