Halibut with Lentils and Mustard Sauce

Name: Halibut with Lentils and Mustard Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters Dijon mustard; 227 grams 1/4 cups green lentils, rinsed; 59 milliliters dry white wine; 1 chopped fresh tarragon; 2 cloves garlic, chopped; 680 grams halibut fillet; 4 servings Kosher salt and black pepper; 591 milliliters low-sodium chicken broth; 2 Tbsps olive oil; 1 large onion, chopped; 1 medium sweet potato, peeled and cut into 1⁄4-inch pieces

Halibut with Lentils and Mustard Sauce is a gluten free and dairy free main course. This recipe makes 4 servings with 505 calories, 51g of protein, and 11g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. A mixture of olive oil, green lentils, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sweet potato you could follow this main course with the Sweet Potato Dessert Squares as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Heat 1 tablespoon of the oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes.

Ingredients you will need

Onion

Add the garlic and sweet potato and cook, stirring, for 1 minute.

Ingredients you will need

Sweet Potato

Garlic

Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with 1/4 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.

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Salt And Pepper

Tarragon

Lentils

Mustard

Broth

Fish

Wine

Cooking Oil

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Frying Pan

Whisk

Bowl

Drizzle over the fish and lentils. Tip: Tossed with the mustard sauce, the lentils make a delicious side dish for sausage, pork, or lamb.

Ingredients you will need

Lentils

Mustard

Sausage

Sauce

Fish

Lamb

Pork

Equipment

Ingredients

Servings:

59milliliters

Dijon mustard 227grams

1/4 cups green lentils, rinsed 59milliliters

dry white wine 1

chopped fresh tarragon 2cloves

garlic, chopped 680grams

halibut fillet 4servings

Kosher salt and black pepper 591milliliters

low-sodium chicken broth 2Tbsps

olive oil 1large

onion, chopped 1medium

sweet potato, peeled and cut into 1⁄4-inch pieces

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.