So fortunate and grateful to have access to incredibly fresh fish here on the Florida coast. I used grouper for this dish, but any flaky white fish would be great or even shrimp. The red lentils cook quickly and they combine beautifully with the Turmeric which is such a great spice to add to your diet. It has all kinds of natural anti-inflammatory properties in addition to great flavor. I used some fish stock that I had stored in the freezer reserved from chowder I had made. Otherwise, use veggie stock.
- 1 cup dried red lentils
- 2 1⁄2cups fish stock (if you have it), veggie stock otherwise
- 1 medium onion, minced
- 3 cloves garlic, minced
- 2 tablespoons olive
- 2 teaspoons turmeric
- 1 1⁄2teaspoons cumin
- 1-2 teaspoons smoked paprika
- 1 tablespoon pickled ginger, minced
- 1 tablespoon fresh squeezed lime juice
- 3 scallions thinly sliced white and 2/3 of green parts, for garnish
- 6 mini bell peppers, thinly sliced for serving
- 1 lb fresh grouper or cod, cut in 2-3 pieces
- kosher salt and pepper to taste
- Lime wedges for garnish
Preheat oven to 400. In a medium saucepan, heat a tablespoon of olive oil on medium heat and add onions and garlic and sauté for several minutes until fragrant and onions are translucent. Season with a bit of salt and pepper. Add lentils along with turmeric, cumin p, smoked paprika and stock. Bring to the boil, cover with a tight-fitting lid and simmer for 20-25 minutes, until the lentils are just tender. Stir in fresh squeezed lime juice and pickled ginger and cover to keep warm.
Meanwhile, In an oven proof sauté pan, heat another tablespoon of oil on medium high heat. Season your fish with salt and pepper and pat dry. Sear the fish for 3 minutes a side. Transfer to oven to cook completely. This should take about 20 minutes, but will depend on thickness of your fish.
Transfer lentils to serving dish, place prepared fish on top of lentils and garnish with scallions, sliced mini peppers and lime. Enjoy!