In an effort to use what was in my pantry and freezer this last week, I decided to cook up Halibut with Lentils and Mustard Sauce for the second time. I wasn't as fond of the mustard sauce this time around. Courtland really liked it though. . .so if you're a fan of Dijon mustard, you probably would too. The original recipe calls for 1 1/4 cup lentils, but I only had 1 cup and think it actually wasn't as dry as the first time. I also soaked the lentils in a pot of water for 30 minutes, then drained them. My favorite part of the dish is the lentil/sweet potato combo. Sprinkled with salt and pepper, it made great leftovers for lunch.
Halibut with Lentils and Mustard Sauce
Adapted from Real Simple Magazine, October 2008
2 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 sweet potato, peeled and cut into 1/4 inch pieces
2 1/2 cups chicken broth
1 cup green lentils, soaked at least 30 minutes in water, then drained
1/2 tsp. Kosher salt
1/2 tsp. black pepper
4 6 oz. pieces of halibut
1/4 cup Dijon mustard
1/4 cup dry white wine
1 Tbsp. fresh tarragon
Heat 1 Tbsp. oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5-6 minutes. Add the garlic and sweet potato. Cook for 1 minute. Add the chicken broth and lentils. Cover and simmer for 20-25 minutes. Season with salt and pepper.
Meanwhile, heat 1 Tbsp. oil in another large skillet over medium-high heat. Season the fish with salt and pepper. Cook until opaque, about 5 minutes each side.
In a bowl, whisk together mustard, wine, and tarragon. Drizzle over the fish and lentils.
Served with baked asparagus. A light and healthy meal.