Ingredients
For the salsa:
- 1 lemon
- 2 teaspoons drained capers
- 1/4 teaspoon minced garlic
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh mint sprigs
- 2 tablespoons chopped fresh parsley leaves
For the lentils:
- 1 teaspoon cumin powder
- 2 tablespoons olive oil plus more
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup black beluga lentils
- 3 cups (or more) low-sodium vegetable broth or chicken broth
- 1 teaspoon red wine vinegar
- Kosher salt, freshly ground black pepper
1/2-inch-thick halibut steaks
Preparation
For the lentils:
Stir cumin and 2 Tbsp. oil in a medium saucepan over medium-high heat until sizzling, about 1 minute. Add onion and garlic; cook, stirring often, until just softened, about 5 minutes. Add lentils and 3 cups broth; bring to a boil. Reduce heat and simmer, partially covered, adding broth as needed to keep lentils covered, until lentils are soft, 30–40 minutes. Stir in vinegar; season with salt and pepper.
For the salsa:
Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
For the fish:
Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total.
Serve halibut on a ned of the lentils and topped with salsa verde. Yum!
