Pacific halibut with mustard sauce and hearty lentils

March 19, 2014

Heavenly halibut and hearty lentils - a satisfying combination of earth and sea!

(note: if you want to skin your halibut fillet, see Kirk's instructional video HERE)

 

Ingredients:

For the lentils

2 tablespoons olive oil

1/2 an onion, chopped

1 cloves garlic, minced

1 stalk celery, chopped

1 carrot, chopped small

1 bay leaf

1/2 teaspoon herbs de provence (or your preferred dried herb combo)

salt & pepper

1/2 cup red wine (from last week is fine!)

1 cup water

1.5 cups large lentils

2 tablespoons balsamic vinegar

 

For the fish

1 tablespoon olive oil

4 6-ounce pieces halibut fillet

1/4 cup Dijon mustard

1/4 cup dry white wine

1 tablespoon chopped fresh tarragon

 

Method:

For the lentils -

  • IF YOU HAVE A RICE COOKER: throw all the ingredients in, give it a stir, and turn it on. There should be 1.5" of liquid from the top of the lentils.  This is my favorite way to cook lentils. They remain firm because you don't over-stir them, they don't stick to the bottom of your pot, and you can do more important things, like fondle your fish.  

  • If you do not have a rice cooker, simply sautee the onion, garlic, celery carrot and herbs for 5 minutes, stirring, then add your lentils, bay leaf, water, and wine, and simmer and stir until done.  When they're cooked, add a couple splashes of balsamic, and toss.

 

For the fish - 

  • Heat your skillet until it's nice and warm, then add 1 tbsp olive oil.

  • Season the fish with salt & pepper, then add it to your hot pan, cooking 4-5 minutes on each side until it's opaque.  

  • Whisk together the mustard, wine, and tarragon in a small bowl.

  • Plate the hot lentils, top with fish, and drizzle with your mustard sauce.

 

Bon apetit!

 

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