Crusted Halibut over Organic Lentil Vegetable Medley

This recipe was inspired from an entree we had at Staple & Fancy in Ballard (if you know, you know) last summer that was particularly impressive. Staple & Fancy is an up atmosphere boutique restaurant that produces seasonal offerings with a "limited" menu allowing them to do things well; an Ethan Stowell restaurant http://ethanstowellrestaurants.com/ This is an attempt to copy (best form of flattery) while adding our own touches and seasonal variations. We know everyone (yes everyone, even non-fish people) loves Halibut but what makes this entree special is the organic lentil vegetable medley that starts with an onion, garlic, ginger, herb infusion, de-glazed and cooked in chicken broth with the addition of snap peas, cauliflower, red bell peppers, and carrots: all minced to make the amalgamated bed a taste explosion.  We love crusted halibut and this is accomplish by first searing in a grill pan using high heat safflower oil after prepping the fish with powdered garlic/ginger & salt; then allowing it to sit in the oven at 275 degrees for just 3-4 minutes to finish, getting it off the pan and resting it before placing in on top of the medley.  Be careful; it is so easy to over-cook halibut, meaning if it comes off the pan under-cooked this is perfect for how it will be upon table arrival.  Pair this with your favorite Pinot Noir or Sauvignon Blanc.  The halibut came from www.geminifish.com and ingredients for the medley from www.pccnaturalmarkets.com This is RJKirk with Cafe 1853, Enjoy!

The Stars (in order of appearance): Sweet Onion (1/3 Cup Diced), Garlic (3 cloves minced), Ginger (3 Tbsp), Red Pepper Flakes & Herbs de Provence (to taste), Organic Chicken Broth (1&1/2 cups but to consistency), Orange Lentils (3/4 cup), Snap Peas/Cauliflower/Red Bell Pepper/Carrots (1 Cup each), Green Sprouted Lentils (1/3 cup), Salt/Pepper (to taste), Fresh Alaskan Halibut (1 1/2) seasoned with garlic/ginger powder & salt.  This makes 4-6 servings. Garnish: Straight from garden fresh asparagus w stock julienned fine & complete tops, fresh chives.  If you can find micro-greens in season use them instead, i.e. they are even better!