Pan Fried Halibut and LentilsMarch 17, 2010
I hope you will indulge me a bit with my second lentils-related post in a week. But after my dear mother’s comment that I hadn’t used french lentils, I thought I’d rectify the situation and show y’all the difference.
In fact, there’s not much to share tonight, as I’ve already done a post on how to prepare lentils.
Tonight I started by sautéing up carrots, celery, garlic, and leeks in olive oil over medium heat in a sauce pan, added 2 T. dry white wine, and when it was evaporated added 1 c. lentils and 2 c. each water and chicken broth. I simmered until they were tender, about 25 minutes.
The halibut was simply seasoned with kosher salt and pepper. Then fried in a small amount of oil until cooked through, about 4-5 minutes per side.
See the results, below:
Stay tuned this Friday for my first guest post! My sister, Jessica, will be sharing with us stories about recipes about her favorite culinary ingredient: fennel!