Slow Cooker Salsa Verde Chicken and Brown Rice Bowls

Last Year's Post: Benedictine Sandwiches
Two Years Ago:  Korean Chicken Lettuce Wraps

I have a thing about chicken thighs.  I know they're more moist and flavorful than chicken breasts, but they also have all those ligament and tendon things that make them more difficult to eat, not to mention disgusting.  My solution is the slow cooker, which causes all that icky stuff to go away and leaves beautiful moist and fall-apart tender chicken in its place.

I recently came across a recipe for slow cooker salsa verde chicken and was attracted to it because I have a favorite recipe for salsa verde that I like to make.  I think it tastes fresher than the jarred version and I can control the sodium, but you could use your favorite brand if you prefer.  I thought of using the salsa verde chicken as a springboard to make brown rice bowls.

In addition to the chicken and rice, I added spinach for nutrition, shredded red cabbage for crunch and color, cherry tomatoes for juicy sweetness, freeze-dried corn for crunch and color (found in the produce section of most stores), and sour cream for a touch of creaminess.  Obviously you can vary the ingredients to your liking - you could add shredded cheese, pepitas, or different vegetables such as radishes. You could also use white rice in place of brown rice if you prefer.  You could even eliminate the salsa verde chicken and substitute black beans to make a vegetarian version.  Just try to add different colors and textures for the most interesting and pretty combination.  Colorful food is more attractive, which means your picky eaters are more likely to try it.

This recipe serves 6 people, but it also works well for two people: dinner tonight, two work lunches later in the week, and one dinner in the freezer for a future hectic day.

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Slow Cooker Salsa Verde Chicken and Brown Rice Bowls

Serves 6

For the chicken:

6 boneless skinless chicken thighs

Salt and freshly ground black pepper

1 (16 oz) jar salsa verde (or homemade)

For the bowls:

1 cup uncooked brown rice

1 ¾ cups water or low-sodium chicken broth

Your favorite southwest spice blend, to taste

6 cups baby spinach

1 ½ cups finely shredded red cabbage

1 ½ cups freeze-dried corn

2 cups halved cherry tomatoes

1 ½ cups sour cream or Mexican crema

Cilantro sprigs, for garnish

Lime wedges, for garnish

Trim the chicken thighs of any excess fat; rinse and pat dry.  Season both sides lightly with salt and pepper and place in a slow cooker in a single layer.  Pour in the salsa verde to cover the chicken evenly.  Place the lid on the slow cooker and cook for 3.5 to 4 hours on high, or 5 to 6 hours on low.  Uncover and shred the chicken using two forks.  Taste and adjust seasonings.

During the last hour the chicken is cooking, prepare the rice; place water or chicken broth in a medium saucepan and bring to a boil.  Add 1-2 teaspoons of your favorite southwest seasoning (depending on your preference and the spice level of the blend) and the rice and stir.  Cover and reduce heat to low.  Cook for 45-50 minutes until the liquid is absorbed.

To assemble the bowls, place 1 cup of baby spinach in each of six shallow bowls.  Divide the chicken and sauce between bowls, then add the rice, cabbage, corn, and cherry tomatoes decoratively.  Dollop the sour cream (or drizzle the crema) and add cilantro sprigs and lime wedges for garnish.

Wheatberry Salad

Last Year's Post: Turkey Farro Salad with Candied Chickpeas
Two Years Ago:   Beer Cheese

Wheatberries are literally the entire kernel of wheat, minus the hull.  They're an excellent source of protein, potassium, dietary fiber and iron. But that's not why I like them so much - it's because they're a wonderfully chewy grain that makes a substantial salad that doesn't wilt, and they're a neutral canvas that absorbs the flavors of the vinaigrette.  In this recipe, the vinaigrette delivers a garlic and vinegar profile while the veggies and almonds add flavor, color and texture.  It's one of my favorite salads and is perfect served along side any roasted or grilled meats or poultry.

Wheatberries are very trendy right now in grain bowls and added to salads in restaurants, but 10 years ago when I first found this recipe they were pretty exotic and found only in natural food stores.  That's still your most likely place to find them, but I've seen them occasionally in the bulk food aisles of regular grocery stores.

Be aware that wheatberries need to soak overnight (or cook longer) to soften the hard outer covering and even then they cook for 90 minutes.  Your best bet is to make this salad the day ahead - it tastes better the next day anyway because all the flavors have a chance to blend.

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Wheatberry Salad

6 servings

This salad gets better as it sits, so try to make it the day before serving.  

1 cup wheatberries                                                    

6 cups water or low sodium chicken broth                

½ teaspoon kosher salt                                             

1 bay leaf                                                                    

½ cup chopped artichoke hearts                                  

½ cup quartered cherry tomatoes

½ cup diced roasted red peppers

2 tablespoons capers, rinsed

3 tablespoons sliced green onions

¼ cup toasted sliced almonds

2 tablespoons chopped fresh basil or cilantro

Vinaigrette

1 teaspoon finely minced garlic

2 tablespoons fresh lime juice (don’t use bottled)

1 tablespoon white wine vinegar

¼ cup extra virgin olive oil

Salt and pepper

In a saucepan with a well-fitted lid, put the wheatberries, water, salt and bay leaf.  Bring to a boil and then simmer, covered until the wheat berries are pleasantly chewy (about 90 minutes). Remove the pan from the heat, discard the bay leaf, let the berries cool in the liquid. 

When cool, drain and put the wheat berries in a large bowl.  Add the remaining salad ingredients.  Make the vinaigrette by whisking all the ingredients together.  Toss with the salad.  Let sit for about 30 minutes at room temperature (or longer, refrigerated) before serving.

Spaghetti with Chicken, Herbs and Cherry Tomatoes

Last Year's Post: Pasta Primavera
Two Years Ago:  Ravioli with Apples and Walnuts

Spaghetti doesn't always come to mind as a spring or summer food, mainly because we normally associate it with a heavy red sauce and meatballs.  This dish is quite different - vibrant with herbs, lemon and fresh cherry tomatoes, it's actually best served at room temperature rather than hot or cold like a pasta salad.  There's something very summery and refreshing about lemon, herbs and tomatoes, don't you think?

I found the original recipe online and was attracted to it because it's so pretty.  I made some significant changes along the way - decreasing some ingredients, increasing others, and serving it at room temperature - to make more to my preference.  Before I made it, I thought it was going to need an additional ingredient or two - preferably crunchy and/or green - because it seemed too simple.....pasta, herbs, chicken, tomatoes.  I was happy to find out it doesn't need anything else at all.  But because it's a relatively simple dish, the quality and proportions of the ingredients are important.  Use the freshest herbs and freshly-squeezed lemon juice, and seriously consider splurging on the more expensive Parmigiano-Reggiano (rather than regular parmesan) because it's a important component in the finished dish. If you use regular parmesan it'll still be good, just not as good.

A couple of other key points make a big difference as well.  First, note that the chicken is marinated  so plan ahead - overnight is preferable for the best flavor.  And when you cook the chicken, let it saute undisturbed for a couple of minutes to develop a nice brown color - browning helps deepen the flavor.  But don't worry about browning the second side - if you do, the chicken will probably get over-cooked and dry.  Just be sure the chicken is almost cooked through before removing it from the pan, and let carry-over cooking take care of the rest.

The next tip is to use lots of fresh herbs, and add some of them right before serving when everything is at room temperature so the herbs don't wilt and lose their bright taste.  Parsley is a key (and often over-looked) herb here.  And finally, be sure to serve with lemon wedges for squeezing over everything - that bright hit of lemon heightens all the other flavors and makes it even more summery.

printable recipe

Spaghetti with Chicken, Herbs and Cherry Tomatoes

Makes 4 servings

10-12 oz boneless skinless chicken breast (cut into bite-sized pieces)

2 teaspoons fresh thyme, finely chopped

2 teaspoons fresh rosemary, finely chopped

Zest of 1 lemon

Juice of ½ a lemon

1 tablespoon extra virgin olive oil (plus more to moisten the pasta)

½ teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

8 oz dry spaghetti

1 tablespoon extra virgin olive oil (to sauté the marinated chicken)

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1 large clove garlic, finely minced

2 cups whole small cherry tomatoes plus more for garnish (Optional)

1 tablespoon fresh basil, chopped

Salt and pepper to taste

½ cup parsley, chopped, divided

½ cup grated Parmigiano-Reggiano cheese, divided

1 lemon, quartered

Add the thyme and next six ingredients (through black pepper) to the chicken pieces in a large zip-top bag and marinate refrigerated for at least 30 minutes, up to overnight (much better).

Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions.  Drain well; drizzle with a little olive oil and toss to prevent sticking. Set aside to cool.

Drain the chicken pieces.  Preheat 1 tablespoon olive oil in a large sauté pan over medium high heat and add the chicken pieces; spread out into one layer and allow to cook undisturbed for approximately 2 minutes until golden.  Flip the chicken pieces and turn the heat down to medium low; continue to cook for approximately 2 more minutes until almost cooked through (they will continue to cook somewhat as they cool). Remove from pan and set aside to cool.

In the same sauté pan, add butter and olive oil over medium-low heat until the butter melts.  Sauté garlic until fragrant and soft, about 1 minute.    Add cherry tomatoes and cook until softened and slightly collapsed, 3-4 minutes.  Season with salt and pepper.

 Add the chicken pieces to the tomato mixture, then toss with the cooked spaghetti.  Add the basil, half of the parsley and half of the Parmigiano-Reggiano to the dish and let cool completely to room temperature. Moisten with a little additional olive oil if the pasta looks dry after cooling.  Before serving, taste and adjust seasonings, then finish the dish with the remaining chopped parsley and grated cheese (serve extra on the side if desired).  Garnish with a few extra cherry tomatoes on top, optional.  Serve with lemon quarters for squeezing on top.

Farro, Kale & Smoked Mozzarella Salad

Last Year's Post: Easy and Elegant Summer Salad with Cheese, Fruit and Nuts

I was having a bad day a few weeks ago and stopped at the deli counter of my local grocer to pick up dinner (yes, even food bloggers do it).  They had a new farro salad that looked interesting so I tried it and really liked it - so much that I emailed them (ever so politely) and asked for the recipe.  They replied (ever so politely) that unfortunately they could not supply the recipe "because it was not scaled for consumer use".  Right.  Guess what - send me the big version and together with my calculator we can figure out the consumer version.  Actually, I didn't send them that reply (although I wanted to) because I knew it was pointless.  Grrrr.  Now aggravated, I decided to come up with my own version.  That would show them!  I printed out 4 or 5 different farro salad ideas before creating this one.  I like the mix of ingredients but of course you can always substitute your favorites.

The three most important ingredients are farro, kale and smoked mozzarella (you probably figured that out from the title, right?). Farro and kale may be new to you. Farro (fahr-oh) has become very popular lately in the United States, but it's an ancient grain believed to have once been consumed by the Roman legions and eaten in Italy ever since. Farro is not wheat, but a plant and grain all its own. A grain of farro looks and tastes somewhat like a lighter brown rice with a chewy (not soft) texture. It has a complex, nutty taste with undertones of oats and barley. Due to its chewy texture, farro is quite filling.  You can find farro in some upscale grocery stores or in natural food stores.  If you don't feel like trying farro, you could always substitute brown rice or barley.

cooked farro

Kale is a leafy green with more vitamins and antioxidants than even spinach, which explains why it's become so popular.  When raw, it's a tough and bitter green but when blanched for a brief period it becomes softer and the bitterness disappears. You strip the leaves off the tough stems, chop them up, boil the leaves for about a minute, then drain. The bright green color is attractive in salads and the health benefits are great.  If you don't want to try kale, substitute raw baby spinach instead.

In addition to farro and kale, the salad contains cherry tomatoes, cucumber, green onions, herbs and smoked mozzarella.

I found these cute little multi-colored cherry tomatoes at Trader Joe's

It's a healthy summer alternative to heavier foods and an opportunity to try new ingredients.  Of course you could serve it as a side salad to grilled meats and it also makes a great salad for a potluck picnic because it doesn't wilt, but we like to eat it on its own - there's plenty of fiber and protein to keep you satisfied.  It also makes a great lunch for work the next day.

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Farro, Kale & Smoked Mozzarella Salad

Serves 6 to 8

Note:  to seed a cucumber, cut it in half lengthwise and use a small spoon to scoop out the seeds down its length.

For the dressing:

2 tablespoons red wine vinegar

¼ cup olive oil

1 tablespoon minced shallots

Salt and pepper

For the salad:

12 oz farro, rinsed

½ head kale, leaves stripped off steams and chopped into bite-sized pieces

6 oz smoked mozzarella, cubed

1 pint cherry tomatoes, halved

6 green onions, finely chopped

½ cucumber (or 1/3 English cucumber), unpeeled, seeded and chopped

½ cup chopped chives

¼ cup chopped fresh basil

 Place the red wine vinegar in a small bowl.  Gradually whisk in oil.  Add the shallots and salt and pepper, then set aside.

Place the farro in a large pot and cover with water by about 3 inches.  Set over high heat and bring to a boil.  Reduce the heat, cover, and simmer until the farro is tender, 15-18 minutes.  Drain, rinse, and drain again.  Set aside to cool.

Bring a large pot of water to a boil.  Add the kale pieces and boil 60-90 seconds until bright green.  Drain and immediately place the kale pieces in an ice water bath to stop the cooking process.  Drain thoroughly and pat dry.

Put the farro in a large bowl; add the kale, mozzarella, green onions, and cucumber and toss.  Add the dressing and toss again.  Just before serving, add the chives and fresh basil.  Taste and adjust salt and pepper as needed.

Serve room temperature or cold.

  

Rosemary-Lemon Grilled Ahi with Pearl Couscous

Last year's recipe:Salmon with Pumpkin-Seed Cilantro Pesto

Continuing a Healthy 2013
Tuna is a wonderful low-fat high-protein source of Omega-3 essential fatty acids as well as selenium, magnesium, potassium and vitamin B complex.  The Omega-3's alone are associated with eye health, cardiovascular health, cognitive ability and cancer prevention.    Together with the pearl couscous loaded with veggies it's a meal in the Mediterranean-style diet that fits right in with your healthy resolutions.

I always like to try new ingredients and pearl (also called Israeli) couscous is the one for today.  Pearl couscous is larger than regular couscous but they're both wheat-based pastas.  My store carried two varieties - a plain wheat version with brown-ish couscous pearls, and a tri-color version where color is added via spinach powder and paprika extract.  I always think colorful food looks better so I chose the tri-color version.

Pearl couscous has an entirely different taste and texture than regular couscous.  A few people I know don't like couscous because they think the small grains taste gritty.  If you're one of those people, you might like pearl couscous as an alternative.  If you can't find pearl couscous you could always substitute regular couscous or rice in this recipe.

OK, enough of couscous.  The other interesting part of this recipe is the technique used to make the lemon olive oil basting sauce.  The lemons are broiled (aka torched) in the oven until very soft, then the pulp and the juice are mashed through a strainer.

The resulting flavor is different than fresh juice - I think it tastes more mellow, although still very lemony. The lemon olive oil is used to baste the tuna as well as a finishing sauce for the dish.

One thought about tuna - I always used to order it cooked medium-well in restaurants until a friend who is a fisherman from Maine begged me to stop ordering it that way.  He claimed that good quality tuna should never be eaten any more cooked than medium-rare or it gets dry and tough.  I followed his advice and never regretted it.  Now I always have tuna cooked medium-rare and it retains wonderful flavor, texture and moisture. If grilling isn't an option in your locale at this time of the year, you could certainly grill the tuna indoors or broil or pan-sear it.

Don't be scared by the length of this recipe - the lemon olive oil is made ahead and the couscous is served at room temperature so it can be made ahead also.  If you make it the day before you plan to serve it, I'd store the salad dressing and tomatoes separate from the couscous and toss the whole thing together at the last minute to maintain freshness.  Then all you have to do the night you serve it is grill the tuna, which takes just a few minutes.  You can also serve the tuna at room temperature so the whole meal is ideal for entertaining.  The couscous would also make a wonderful main dish salad with the addition of any leftover meat you have on hand so be sure to make extra.   Great salad for work the next day, even without meat.

P.S.  We had some leftovers, so I cut up the tuna and tossed it with the couscous,leftover sauce, and and a few more greens for a cold salad a few nights later served with french bread.  It was just as good as the first preparation.

click here for a printable recipe

Rosemary-Lemon Grilled Ahi with Pearl Couscous

Serves 4

For the lemon olive oil and ahi:

6 lemons, cut in half

salt and pepper

2 teaspoons minced garlic

2/3 cup extra-virgin olive oil

1/3 cup fresh rosemary leaves, chopped

4 center-cut ahi tuna steaks, about 5 oz each

For the salad dressing:

1/3 cup olive oil

1 small shallot, minced

2 tablespoons lemon juice

1 teaspoon lemon zest

2 tablespoons white wine vinegar

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon dried Italian seasoning

For the pearl couscous:

1 ¼ cups chicken broth

1 cup pearl (Israeli) couscous

1 tablespoon olive oil

1/3 cup pitted Kalamata olives, chopped

½ zucchini, coarsely chopped

1 pint cherry or grape tomatoes, cut in half or quarter depending on size

¼ cup chopped flat-leaf parsley

½ cup chopped arugula

To make the lemon olive oil sauce:

Preheat broiler.  Place lemons, cut side up, in a small non-aluminum baking dish and sprinkle with salt and pepper.  Roast, about 6 inches below the heat, until very soft, about 20 minutes.  The tops will darken and caramelize.  Let cool in the baking dish. Squeeze the lemon pulp and juice and scrape all the cooking juices from the baking dish into a strainer supported over a bowl.  Force it through and add garlic.  Whisk in rosemary and olive oil.  Keeps up to 1 week refrigerated in a tightly sealed container.

To make the salad dressing:

Whisk shallot, juice, zest, vinegar, Italian seasoning, salt and pepper together in a small bowl.  Slowly whisk in oil until emulsified.

To make the pearl couscous:

Heat the chicken broth in a small saucepan until hot but not boiling.  Heat the oil over medium-high heat and add couscous, stirring until light brown.  Add the hot stock and stir, then simmer, uncovered, 6 minutes.  Cover pan and remove from heat.  Let stand 10 minutes, then uncover and stir.  Transfer to a large bowl and let cool. When couscous is cooled to room temperature, add the tomatoes, dressing, and remaining ingredients and toss.  Serve at room temperature.

To cook the ahi:

Preheat a grill or broiler.  Reserving a small amount of lemon olive oil for later, brush the tuna pieces with the oil and season with salt and pepper.  Grill over high heat, turning once and brushing again with oil, until medium rare.  Let rest for a few minutes, then cut into thin slices.  Serve drizzled with remaining lemon oil.  

Grilled Shrimp Greek Salad

Panzanella is a classic Italian salad made with bread and tomatoes.  The toasted bread soaks up the wonderful tomato juices and adds a nice texture and flavor contrast to the fresh tomatoes.  This recipe puts a Greek twist on the classic by substituting grilled pita for the bread and adding feta, cherry tomatoes, cucumbers, red onions, bell peppers and grilled shrimp to the mix.  The result is a fresh, vibrant, colorful salad that comes together in minutes and is as healthy as it is delicious.

Don't like shrimp?  Substitute chicken or leave it out entirely for a fabulous Greek vegetarian salad or side dish. 

This dish is a great example of the Mediterranean Diet advociated by doctors (including the Mayo Clinic) as part of a healthy lifestyle. The Mediterranean Diet is based on fruits and vegetables as a mainstay.  Seafood and poultry are preferred protein sources and olive oil substitutes for butter.  Following the basics of a Mediterranean Diet helps maintain heart health as well as overall health and weight when combined with regular exercise and a dose of red wine.  (Really. It actually says that on the Mayo website.).

Anyway, all anyone really needs to know is that this salad tastes great and is a perfect dish for summer.  After all, it's grilled! 

The Lawyer likes to grill so much that he's been know to go outside and grill when it's snowing.....or when it's 20d below zero.....or when it's 110d in the shade.  (He does bird calls to the doves while the food cooks.)  The problem with winter grilling is if you use a charcoal grill and happen to have a little spark flare-up it can be tough on the outer layer of your parka.  One of those life lessons, I guess. 



* * click here for a printable recipe * *

 Grilled Shrimp Greek Salad
Serves 4 (main course)

4 tablespoons fresh lemon juice
4 tablespoons olive oil plus additional for brushing
2 teaspoons dried oregano
1 garlic clove, minced
1 pint cherry tomatoes, halved
½ English cucumber, cut into ½” pieces
½ small red onion, thinly sliced
1 lb large (20 to 24 per lb) peeled and deveined shrimp
2 (8-inch) pita breads
1 yellow bell pepper, sides cut off and remainder discarded
6 oz feta cheese, cut into 1/2” cubes
Salt and pepper
6 (8-inch) bamboo skewers, soaked in water 30 minutes


Whisk together 2 tablespoons lemon juice, half the oregano and half the garlic in a large bowl or zip top bag. Stir in the shrimp until well coated and marinate at room temperature 10 minutes. (Note: do not marinate the shrimp for longer times or the lemon will begin to “cook” the shrimp.)

Prepare grill for cooking.

Whisk together 2 tablespoons lemon juice, 3 tablespoons olive oil, half of oregano, half of garlic, and salt and pepper to taste in a large bowl. Gently stir tomatoes, cucumber, and onion into dressing and let stand at room temperature while grilling.

Add the remaining tablespoon of oil to the shrimp and toss to coat. Thread 4 shrimp on each skewer without crowding. Season with salt and pepper.

Lightly brush pitas and bell pepper on both sides with some oil and season with salt and pepper. Grill pitas 5 to 6 inches over glowing coals until browned and slightly crisp, about 2 minutes per side, then transfer to a rack or plate. Pitas will continue to crisp as they cool.

Grill the bell pepper just until softened, about 1.5 minutes per side. Grill the shrimp until just cooked through, about 2 minutes per side.

Break the pitas into bite-sized pieces and coarsely chop the bell pepper. Remove the shrimp from skewers and gently stir into the tomato mixture with pitas, bell pepper, feta, and salt and pepper to taste.

Lemon Roasted Halibut with Lentils and Tomatoes

I'm not sure when it happened, but somewhere along the way I became a fan of lentils.  When I was a kid there was no way I would eat them - they're suspiciously like a vegetable and they're so brown.  Then there's lentil soup, or what I like to call Brown Glop.  What it took to convert me was the discovery of French green lentils, called Lentils du Puy.  They're about half the size of "normal" lentils, they're not brown, and they don't get mushy when cooked.  Rather, they have a pleasant pop when you eat them. They can often be found in food co-ops and some upscale grocery stores.  Recently I also discovered some beautiful small Umbrian lentils in a specialty food store in California, and some wonderful small black lentils at my local Whole Foods.

Since I also had French green lentils on hand and some normal brown lentils that I accidentally bought a few months ago, I guess that officially makes me Lentil Obsessive. 

I thought I'd show you the difference.  The normal lentils are on top.  On the bottom, left to right, are black, Umbrian and French green lentils.

Lentils have very high nutritional value and are a great source of fiber, iron and protein along with several other nutrients.  All the small lentils have the same great firm texture when cooked and are basically interchangeable in recipes.  I used black lentils in the recipe below, but you could easily use French green lentils instead.  I'll post another recipe in the future where I used the Umbrian lentils in a chicken dish with lemon mustard sauce and spinach. 

OK, enough about lentils.

The other, equally important part of this dish is the halibut.  Halibut has recently displaced salmon as my favorite fish - it has a clean, mild flavor and a great flaky texture with absolutely no fishy taste at all.   The marinade gives it a wonderful lemon flavor with a hint of garlic.  Be careful not to marinate the fish too long - lemon juice is an acid and will literally start to "cook" the delicate fish.  Fair warning - halibut is relatively expensive because it's so popular.  It's worth the time to search out your local fish mongers and compare prices rather than buying at the local grocery store.  Besides, then you're ensured of getting absolutely the freshest fish.

** click here for a printable recipe **

Lemon Roasted Halibut with Lentils and Tomatoes

Serves 4

Fish:

¼ cup fresh lemon juice (about one large lemon)
¼ cup olive oil
2 garlic cloves, minced
¼ teaspoon salt
¼ teaspoon black pepper
4 6-oz skinless halibut fillets

Lentils:

1 cup small black or French green lentils
4 cups water
1 tablespoon olive oil
¼ cup sliced green onions
3 cups baby spinach leaves
1 cup halved cherry tomatoes
2 tablespoons fresh thyme leaves
2 tablespoons chopped flat leaf parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon pepper

 Lemon wedges for garnish

 In a small bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper until smooth.  Pour the mixture into a sealable plastic bag, add the halibut pieces and coat them thoroughly with the lemon mixture.  Refrigerate for 35 minutes.  Meanwhile, preheat the oven to 400 degrees.

While the halibut marinates, place the lentils and water with a large pinch of salt in a medium pot and bring to a boil.  Cover and simmer according to package directions, typically 25 minutes or so (depends on the type of lentils).  Drain and set aside.

After 35 minutes have elapsed, remove the halibut from the marinade and place in an aluminum foil lined rimmed baking sheet.  Roast until the fish flakes easily with a fork, about 15 to 18 minutes.

While the fish is roasting, heat the1 tablespoon of olive oil in a large skillet over medium-high heat.  Add the spinach and cook until just wilted, about 2 minutes.  Add the green onions, tomatoes, lentils, thyme, and parsley to the pan and stir to combine.  Cook until warmed through, about 1 minute.  Stir in the lemon juice, salt and pepper.

Divide lentils between plates, place a piece of halibut on each, and garnish with a lemon wedge.