Halibut with Lentils and Mustard Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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:
1. 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. Tip: Tossed with the mustard sauce, the lentils make a delicious side dish for sausage, pork, or lamb.
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