Seared Halibut with Beluga Lentils and Salsa Verde

Haley Isaf, Macadam Foodie

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!