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It’s January. You Know What That Means.

A growing number of people are practicing Dry January.
Halibut with Lentils and Tarragon Mustard Sauce Serves 4-6 Ingredients 2 Tablespoons olive oil 1 large yellow onion, chopped 2 cloves garlic, chopped 1 medium sweet potato (I like purple sweet potatoes), peeled and cut into 1/4-inch pieces 2-¼ cups low-sodium chicken broth or bone broth 1-¼ cup green lentils, rinsed Kosher salt and fresh black pepper for seasoning 4 6-ounce pieces skinless halibut fillet ¼ cup Dijon mustard ¼ cup dry white wine 3 Tablespoons chopped fresh tarragon, divided Directions Heat olive oil in large sauce pan over medium heat. Add the onion and cook, stirring occasionally until soft, 5 to 6 minutes. Add the garlic and sweet potato and cook, stirring, for one minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with ½ tsp each salt and pepper. Meanwhile, preheat oven to 400°F, line a sheet pan with parchment paper and lay out the halibut filets leaving 2 inches of space between each fillet. Brush with olive oil then season with salt and pepper and using 1 tablespoon of the chopped tarragon, sprinkle on top of each fillet. When your lentils are almost done, put the halibut in the oven and take it out when it reaches an internal temperature of 130-135 degrees and let it rest for three minutes. In a small bowl, whisk together mustard, wine and remaining 2 tablespoons of tarragon, season with salt and pepper. Divide the lentils on the plates, lay a halibut fillet on top and drizzle with the sauce.
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