Halibut With Lentils and Mustard Sauce

Halibut With Lentils and Mustard Sauce
 Miha Matei
A jazzy sauce of mustard, white wine, and tarragon punches up the mild fish.

Get the recipe.
Serves 4
preparation
30
minutes
cooking
40
minutes

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
tablespoon
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.
Kate Merker
September 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 21%
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 61 mg
  • Sodium 691 mg
  • Protein 54 g
  • Carbohydrate 47 g
  • Fiber 11 g
  • Sugar 6 g
What does this mean? See Nutrition 101.