More recipes!! I was on a cooking mission at the end of March, but with all this cooking, I ran out of time to post my experiments. I enjoyed this dish and made a few changes to it from the get go. For starters, I bought halibut steaks as opposed to filets. Why? Price. Halibut filets were and arm and a leg at our local seafood store, so the steaks appeared to be a good compromise. I also modified the recipe slightly by using rehydrated sun-dried tomatoes in lieu of semi-dried ones.
Next time (and there will be one), I'd halve the amount of onion in this dish. It ended up being a bit onion-heavy. The directions below have already been modified to suit this preference.
Adapted From: http://www.projectfoodie.com
Serves 4
Ingredients
For the Ragu:
- 2 cups cooked french lentils
- 2 T dijon mustard
- 1/2 red onion, finely chopped
- 1/2 cup sun-dried tomatoes, rehydrated in hot water
- 2 sprigs of thyme leaves, chopped
- zest and juice of two lemons
- 3 T olive oil
- bunch of flat leaf parsley, loosely chopped
- Salt and freshly ground pepper to taste
For the Halibut:
- 2 T olive oil
- 2 halibut steaks (approximately 5 oz each...although I opted to purchase one mother of a steak instead)
- juice of 1/2 lemon
- 2 T pesto
Method
In a saucepan on low heat, mix the lentils, mustard, onion, tomatoes, thyme, lemon zest and juice. Add the olive oil, salt and pepper and let heat for 5-6 minutes to blend in the flavours. Once the ragu is warmed through, remove it from the heat and add the chopped parsley.
For the fish, heat olive oil in a skillet on medium heat and place the steaks into the skillet. Season the surface of the fish with salt and pepper, and when the pan-side is a golden brown, flip over the fish and pour the lemon juice on to the cooked surface. Turn the heat down to low and let cook through (should take anywhere from 3-6 minutes, depending on the thickness of your fish).
Spoon the lentils on a dish and and place the halibut steak on top. Serve immediately.
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