Halibut With Lentils and Mustard Sauce

halibut-with-lentils
Photo by  Miha Matei
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 529 calories
    • Calories 21% calories from fat
    • Fat 13 g
    • Sat Fat 2 g
    • Cholesterol 61 mg
    • Sodium 691 mg
    • Protein 54 g
    • Carbohydrate 47 g
    • Sugar 6 g
    • Fiber 11 g
  • September 2008

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 large onion, chopped
  3. Check 2cloves garlic, chopped
  4. Check 1 medium sweet potato, peeled and cut into 1/4-inch pieces
  5. Check 2 1/2cups low-sodium chicken broth
  6. Check 1 1/4cups green lentils, rinsed (1/2 pound)
  7. Check kosher salt and black pepper
  8. Check 46-ounce pieces halibut fillet
  9. Check 1/4cup Dijon mustard
  10. Check 1/4cup dry white wine
  11. Check 1tablespoon 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 soft, 5 to 6 minutes.
  2. Add the garlic and sweet potato and cook, stirring, for 1 minute.
  3. 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.
  4. 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.
  5. In a bowl, whisk together the mustard, wine, and tarragon. Divide the lentil mixture and fish among plates and drizzle with the sauce.