Winter’s Here...Fight the Freeze with Flavor: Cast Iron Halibut with Smoked Legume Rojo Soup

Recipe By: Kyle Curtis

As our days get shorter and our sleeves get longer, the inevitable chill that slowly pales the amber California summer creeps in. While we can’t control the temperature outside, we can decide to use this shivering season to our advantage. Fight the frigid with flavor...like that from halibut—light and fresh, and deliciously simple. Served atop a bold and smoky Legume Soup!

Cast Iron Halibut with Smoked Legume Rojo Soup

Servings: 4-5
Total Time: 40 Minutes

Soup Ingredients

* 2 tablespoons olive oil
* 1 red onion, diced fine
* 1/2 shallot, diced fine
* 4 garlic cloves, minced
* 1 large carrot, diced
* 1/4 teaspoon smoked paprika
    * 1/8 teaspoon sweet paprika
    * 3/4 teaspoon cumin
* 4 cups low sodium vegetable or chicken broth
    * 5each tomatoes, diced
* 1/3 cup red lentils
* 1teaspoon fresh thyme
    * 1/2 teaspoon fresh oregano
* 2 bay leaves
* 1 teaspoon salt
* 1/4 teaspoon ground peppercorns
* 2 cups cooked garbanzo beans
* 1 cup kidney beans

Honey-Lemon Glaze Ingredients

*   2 tablespoons butter, melted
*   2 tablespoons honey
*   ½ lemon, juiced
*   2 teaspoons soy sauce
*   ½ teaspoon pepper
*   2 cloves garlic, minced
*   1 pound fresh halibut filet

Instructions

    * In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
    * Whisk in the broth, diced tomatoes, red lentils, thyme, oregano, bay leaves, salt, pepper and bring to a boil. Cover and reduce the heat to a gentle simmer for approximately ten minutes. Add the garbanzo beans, cover the pot and cook 10 minutes more. Remove the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth. Add the puréed soup back to the pot and stir. Add the kidney beans and let the soup simmer while you prepare the halibut.
       *  Using a mixing bowl, combine the butter, honey, lemon juice, soy    sauce, pepper, and garlic. Whisk until smooth
       * Portion the halibut by with a sharp knife into 3 or 4 pieces (around 5oz each) and then brush both sides of each with the glaze.
       * Heat a cast iron skillet until it begins to sizzle. Sear the halibut for a minute and a half on each side. Reduce the heat to medium and cook each side for an additional 2 minutes. Ladle soup into a bowl, brush the halibut filet once more with the glaze and plate atop soup. Garnish with a lemon wheel and fresh rosemary.