Seared Wild Pacific Halibut And Bell Pepper Purée with a Beluga Lentil Salad

 
 

By: Ned Bell
Adapted from recipe created by Executive Chef Ned Bell.

 

Wild Pacific Halibut

  • 4 - 5 oz /140 g pieces - Wild Pacific halibut

  • 3 - Maestro® sweet bell peppers, seeded

  • 2 ½ Tbsp (37 mL) - almonds, crushed

  • 1 tsp (5 mL) - salt

  • 1 tsp (5 mL) - black pepper, ground

Beluga Lentil and Heirloom Tomato Salad

  • 2 cups (500 mL) - Symphony™ heirloom tomatoes, halved

  • 1 cup (250 mL) - black beluga lentils

  • 2 cups (500 mL) - water, salted

  • 3 Tbsp (45 mL) - Italian parsley, chopped

  • 2 Tbsp (30 mL) - extra virgin olive oil

  • 2 Tbsp (30 mL - sea salt

  • 1 Tbsp (15 mL) - black pepper, cracked

  • 1 Tbsp (15 mL) - honey

  • 1 - bay leaf

  • 1 - shallot, whole

Instructions

  1. Preheat oven to 400°F/200°C.

  2. Roast peppers in the oven until skins blister, approximately 30 minutes.

  3. Bring salted water to boil in a saucepan, add lentils, shallot and bay leaf. Cook covered for 25 minutes and drain.

  4. Season halibut with salt and pepper, sear each side for 4 minutes in a non-stick pan. Do not overcook.

  5. Pan-sear tomatoes in olive oil for two minutes. Do not overcook.

  6. Purée peppers until smooth. Add almonds.

  7. Mix cooked lentils, tomatoes, parsley, honey, olive oil, vinegar, sea salt, and black pepper in a bowl.

  8. Spoon purée over halibut, and serve with salad on the side.

Serves 4

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