Home Recipes Halibut With Lentils and Mustard Sauce

Halibut With Lentils and Mustard Sauce

by Erika Nicole Kendall

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 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 tablespoon chopped fresh tarragon

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, 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 ½ teaspoon each salt and pepper.
Meanwhile, heat the remaining oil in a skillet over medium-high heat. Season the fish with ¼ 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. Divide the lentil mixture and fish among plates and drizzle with the sauce.

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5 comments

Fa April 7, 2011 - 9:24 PM

Made this last night, but had chicken breast instead of fish- it was a way tastier substitute for rice!

Sheryl B November 1, 2012 - 12:29 PM

I think I’ma need to try this with chicken, because I dont do fish…..but otherwise, this looks fantastic! Thanks for sharing :o)

El January 19, 2013 - 3:05 AM

Looks fantastic. I can’t afford Halibut down here right now (16.99 a lb!?!?!!) but I’m totally doing this with hake or cod Monday or Tuesday. Mmm. Lentils!

Softspoken February 18, 2013 - 2:43 PM

Erika, I know this if off topic but can you make any recommendations for those who do not eat eggs? I don’t like them but see that in weight loss plans, eggs are a big part of breakfast. Help

Erika Nicole Kendall February 19, 2013 - 10:42 AM

I mean, if you’re not an egg eater, I’d say try for some hearty oatmeal. The more protein, the better.

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