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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

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Halibut With Lentils and Mustard Sauce

Halibut With Lentils and Mustard Sauce

Halibut With Lentils and Mustard Sauce

Ingredients

  1. 2 tablespoons olive oil
  2. 1 large onion, chopped
  3. 2 cloves garlic, chopped
  4. 1 medium sweet potato, peeled and cut into 1⁄4-inch pieces
  5. 2 1/2 cups low-sodium chicken broth
  6. 1 1/4 cups green lentils, rinsed (1/2 pound)
  7. Kosher salt and black pepper
  8. 4 6-ounce pieces halibut fillet
  9. 1/4 cup Dijon mustard
  10. 1/4 cup dry white wine
  11. 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

Join The Conversation
356UIK 356UIK 8 years
I miss lentils.
eatingcookies eatingcookies 8 years
One reason that I'd be willing to try this recipe is because the ingredient list isn't a mile long, and everything there is easy to get at your local grocer. Looks yummy. Thanks!
GKitty GKitty 8 years
I'm going to make this on the weekend. Thanks.
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