Fish over Lentils With a Wasabi Herb Sauce

Name: Fish over Lentils With a Wasabi Herb Sauce
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 , 4 serving(s)
Ingredients: 1/2 teaspoon wasabi powder (found right in you Asian Section of any major grocery store or any Asian market); 1 teaspoon water; 1/4 cup sour cream; 2 teaspoons fresh chives; 4 fish fillets, you can use any firm white fish (1 1/2 lbs) or 1 1/2 lbs scallops; 2 teaspoons soy sauce; 1 teaspoon ground ginger; 2 tablespoons lemon juice; 1/2 cup white wine; 2 teaspoons vegetable oil to saute the seafood; pepper; 2 cups dried lentils; 4 cups chicken broth; 1 onion, chopped fine; 1/2 cup fine chopped water chestnut; 2 teaspoons minced garlic; 2 tablespoons rice wine vinegar; salt; pepper; 2 cups Chinese cabbage (shredded)

Submitted by SarasotaCook

"Now if you aren't a fan of wasabi, try horseradish, but you can go very light on the wasabi so it isn't that hot or spicy. It makes a great flavor for this dish. I like to use cod or halibut, but salmon is my second favorite. You could even use tilapia or scallops. There are 3 steps for this, all easy. The lentils, seafood and then the wasabi sauce. Tips: Make the wasabi sauce ahead as well as the lentils and just grill your fish, reheat the lentils in the microwave and everything is done. This can easily be used for a special dinner, just make sure they don't mind the wasabi. I prefer to serve my nutty beer bread on the side and nothing more."

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Ready In:: 1hr
Ingredients:: 20
Serves:: 4

ingredients

Wasabi Sauce
¹⁄₂ teaspoon wasabi powder (found right in you Asian Section of any major grocery store or any Asian market)
1 teaspoon water
¹⁄₄ cup sour cream
2 teaspoons fresh chives
Seafood
4 fish fillets, you can use any firm white fish (1 1/2 lbs) or 1 1/2 lbs scallops
2 teaspoons soy sauce
1 teaspoon ground ginger
2 tablespoons lemon juice
¹⁄₂ cup white wine
2 teaspoons vegetable oil to saute the seafood
pepper
Lentils
2 cups dried lentils
4 cups chicken broth
1 onion, chopped fine
¹⁄₂ cup fine chopped water chestnut
2 teaspoons minced garlic
2 tablespoons rice wine vinegar
salt
pepper
Salad
2 cups Chinese cabbage (shredded)

directions

Wasabi Sauce -- First add the water to the wasabi paste in a small bowl or measuring cup and let set 5 minutes. Then add all the ingredients and refrigerate. Make this ahead of time.
Lentils -- In a medium sauce pan, bring the chicken broth, lentils, onion and garlic to a broil. Reduce the heat to low and simmer covered for approximately 30 minutes until tender. Remove from the heat and add the vinegar, salt, pepper and water chetsnuts. Again, make this ahead of time if you want and just reheat. If making ahead, just transfer to a bowl and cover. Can keep up to a couple of days in the refrigerator.
Seafood -- Mix the wine, lemon juice, ginger, soy in a large baggie or you can use a bowl and add the seafood. Marinade 20 minutes (10 minutes for scallops). Now if you don't make the lentils ahead, this is the perfect time to make them as you let your seafood marinade.
Cooking Seafood -- Now obviously what you cook will change the cooking times. Make sure to season your seafood with a little pepper and then just saute in a little vegetable oil.
Thicker fish such as cod, halibut, salmon which are my favorites will take longer, approximately 5-7 minutes per side, if that until golden brown. Tilapia, if you use it will take less time, just a couple of minutes per side; and if you use scallops, just 1-2 minutes per side until golden brown.
Serve -- On each plate, add 1 cup of the shredded cabbage. Then top with the hot lentils (if you just made them) or reheat them in the microwave for just a couple of minutes until hot (if reheating, just add a little water, a couple of tablespoons). Then top the lentils with the grilled fish or scallops and finish with a spoon of the chilled wasabi sauce.
Enjoy!

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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