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Fast & Easy Dinner: Halibut With Lentils and Mustard Sauce

Fast & Easy Dinner: Halibut With Lentils and Mustard Sauce


If you're looking to impress on a weeknight, then this seasonal entrée will certainly do the trick. The halibut takes on a French twist when it's served over a bed of sweet potatoes and lentils, and topped with mustard-tarragon sauce. Save a little extra sauce, whisk with olive oil and toss with fresh greens — et voilà! You've got a salad to add to the mix. Get the recipe when you read more.

Halibut With Lentils and Mustard Sauce

Halibut With Lentils and Mustard Sauce

Halibut With Lentils and Mustard Sauce

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 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 softened, 5 to 6 minutes.
  2. 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 1/2 teaspoon each salt and pepper.
  3. 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.
  4. In a bowl, whisk together the mustard, wine, and tarragon. Drizzle over the fish and lentils.

Serves 4.

Yield: Makes 4 servings

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