Ned Bell’s Seared Halibut and Maestro Sweet Bell Pepper Puree

Seared Halibut and Maestro® Sweet Bell Pepper Puree with a Symphony™ Heirloom Tomato and Beluga Lentil Salad

By Windest Farms Chef Ned Bell

Serving Size 4 people

Prep Time 25 minutes

Cooking Time 45 minutes

Difficulty Moderate

Seared Halibut with Maestro® Sweet pepper Puree

4 5oz pieces halibut, fresh

3 Maestro® Sweet Bell Peppers

2 ½ Tablespoons almonds, crushed

1 teaspoon salt

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1 teaspoon black pepper, ground

Beluga lentil and Symphony ™ Heirloom Tomato Salad

2 cupsSymphony™ Tomato Ensemble, halved

1 cup  black beluga lentils

2 cups water, salted

3 Tablespoons Italian parsley, chopped

2 Tabespoons extra virgin olive oil

2 Tablespoons balsamic vinegar

1 Tablespoon Sea Salt

1 Tablespoon Black pepper, cracked

1 Tablespoon honey

1 bay leaf

1  shallot

Instructions

1. Preheat oven to 400°F.

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. Puree peppers until smooth. Add almonds.

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

7. Spoon puree over halibut, and serve with salad on the side.