ROCK FISH WITH LENTILS ENJOY DAN:

                           ROCK FISH WITH LENTILS by CHEF DAN:

Serves 4

INGREDIENTS:

1-cup lentils

2-cups water

1-onion, dice + 1/2-cup finely diced

2-carrots, chopped

1-spring rosemary

1/4-teaspoon whole peppercorns

1-bay leaf

3-cups chicken broth

1/2-cup sherry vinegar

2-tablespoon Dijon mustard

4-(5 Oz) rock fish, fillets

1-1/2teaspoons cracked pepper

1/4-teaspoon kosher salt

1-tablespoon avocado oil

1-apple finely diced

1-tablespoon butter

1-jalapeno, finely chopped seeded

fresh cilantro for garnish

DIRECTIONS:

1.   Place 1/2-cup onion & next 4 ingredients in a piece of cheese cloth.

2.   Bundle up & tie with string to create a sachet.

3.   Gently smash to release some of the aromas.

4.   Combine broth, lentils & the sachet in a saucepan.

5.   Bring to a boil over high heat.

6.   Reduce to medium to maintain a simmer & simmer for 20-30 minutes.

7.   Discard the sachet.

8.   In a skillet add oil & when sizzling add onion & sauté for 4 minutes.

9.   Stir in vinegar, 1-tablespoon Dijon mustard.

10  Stir in lentils & cook for 20-25 minutes.

11  Remove from heat, cover to keep warm.

12  Add butter to a skillet over high-heat & when sizzling.

13  Brush fillets with remaining mustard & sprinkle with salt & pepper.

14  Brush oil all over the skillet.

15  Add the fish fillets & cook until the bottom is browned about 5 minutes.

16  Turn & cook until the fish just flakes with a fork.

17  Stir in butter jalapeno & a splash of salt into the lentil mixture.

ENJOY DAN:                       STAY ARMY STONG AND BEAT CANCER!!!