Halibut With Lentils and Mustard Sauce
Serves 4
Hands-On Time:
30m
Total Time:
40m
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
- 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 tablespoon of oil in a large 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 lentils and fish among plates and drizzle with the sauce.
Quick Tip
Tossed with the mustard sauce, the lentils and sweet potatoes make a delicious side dish for sausage, pork, or lamb.
Nutritional Information
- Per Serving
- Calories 529Calories From Fat 21%
- Fat 13g
- Sat Fat 2g
- Cholesterol 61mg
- Sodium 691mg
- Protein 54g
- Carbohydrate 47g
- Fiber 11g
- Sugar 6g
What does this mean? See Nutrition 101.
Most Popular Recipes
Advertisement
