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Pan-Roasted Halibut Recipe with Lentil Salad
Ingredients
  • subheading: Lentil Salad:
  • 1 cup dried lentils , sorted and rinsed
  • 2 cups vegetable broth
  • 1 cup white wine , Terro d'oro Chenin Blanc & Viognier (recommended)
  • 1 dried bay leaf
  • 2 sprigs thyme
  • ½ teaspoon kosher salt , plus more for seasoning
  • ½ cup diced carrots , ¼ inch cubes
  • ½ cup diced red bell pepper , ¼ inch cubes
  • ¼ cup minced shallots
  • ¼ cup thinly sliced radish
  • ¼ cup chopped parsley
  • 2 tablespoons lemon juice , and zest
  • 2 teaspoons honey
  • 1 clove garlic , minced
  • 6 tablespoons extra-virgin olive oil
  • 1 teaspoon minced basil
  • black pepper , for seasoning
  • subheading: Halibut:
  • 2 pounds halibut fillets , 1 ½ to 2 inches thick, cut into 4 pieces
  • kosher salt , for seasoning
  • black pepper , for seasoning
  • 3 tablespoons olive oil , or grapeseed oil
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