Pacific Halibut with Fava Beans and Shrimp

Ingredients

• 3 tablespoons green lentils dried
• 0.5 cup cooking wine dry white
• 0.5 cup avarakkai / broad beans fresh shelled
• 2 teaspoons cilantro leaves fresh chopped
• 0.3 teaspoon ground pepper white divided
• 28 ounce grouper fillets 
• 2 tablespoons olive oil divided
• 4 servings saffron beurre blanc 
• 0.8 teaspoon salt divided
• 1  shallots minced
• 0.5 pound shrimp fresh deveined peeled
• 1  tomatoes seeded chopped
• 1 tablespoon butter unsalted
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. Bring wine to a boil in a small saucepan. Reduce heat, and simmer 6 minutes or until reduced to 2 tablespoons.
2. Pour reduced wine into a small bowl; set aside.
3. Bring 2 cups water, lentils, and 1/4 teaspoon salt to a boil in a small saucepan. Reduce heat, and simmer, uncovered, 20 minutes.
4. Add fava beans; simmer 5 minutes or until tender.
5. Drain.
6. Heat 1 tablespoon oil in a medium skillet over medium-high heat.
7. Add shallot; saut 2 minutes.
8. Add shrimp; saut 3 to 4 minutes.
9. Add lentils, fava beans, and tomato; saut 2 minutes.
10. Add reduced wine, cilantro, butter, 1/4 teaspoon salt, and 1/8 teaspoon white pepper; stir until butter melts. Set aside, and keep warm.
11. Sprinkle fillets evenly with remaining 1/4 teaspoon salt and 1/8 teaspoon white pepper.
12. Heat remaining 1 tablespoon of oil in a large nonstick ovenproof skillet over high heat; add fillets, and saut, skin side up, 2 minutes or until brown. Turn fillets, and bake, uncovered, at 350 for 8 minutes or until fish flakes when tested with a fork.
13. To serve, spoon 3/4 cup shrimp mixture in center of each plate. Top with fillet; drizzle with 3 tablespoons Saffron Beurre Blanc.
14. Note: Fava beans are available at most Middle Eastern markets, specialty stores, and farmers' markets. Lima beans may be substituted.