Pan Seared Halibut with Lentils and Salsa Verde
  • 16 oz bag of lentils
  • 2 carrots, finely diced
  • 3 celery stalks, finely diced
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 1 recipe Maria Sinskey salsa verde
  • 1 - 1 ½ pounds filet of halibut (or other fish of your choosing)
  • Salt
  • Pepper
  • Olive oil
  1. Put the lentils in a large saucepan and add enough cold water to cover by 1”. Bring to a boil and cook for 20 - 25 minutes. Check for doneness after about 20 minutes and simmer for additional time as needed, checking periodically until the lentils are just done.
  2. While the lentils are simmering, heat a few tablespoons of olive oil in a large skillet or saute pan and add the carrots, celery, onion, and garlic. Reduce the heat as necessary to keep the garlic from scorching, and continue to cook, stirring often, until the vegetables are very soft. When the lentils are cooked through, drain in a mesh strainer and rinse under cool water, then add to the vegetable mixture and season with salt and pepper.
  3. To serve, cut the halibut filet into individual portions and season with salt and pepper. Heat a small amount of olive oil in a nonstick pan. When the pan is hot, sear the halibut on both sides until just cooked through, about 3 - 4 minutes per side. The fish should release from the pan when it’s ready to flip. Be careful not to overcook.
  4. Arrange the fish on top of the lentils on a large serving platter and serve with salsa verde.
Recipe by The Taste SF at