Preparation Time: 10 minutes
Cooking Time: 20 minutes
1 pound fresh sea bass fillet cut into four portions, about 1/2 inch thick
2 tablespoons gluten-free Tamari, such as Sanchi or Meridian soy sauce
1 tablespoon mirin
2 cloves garlic, minced
1 teaspoon finely grated fresh gingerroot
1 teaspoon dark sesame oil
1 cup red lentils
2 cups low salt chicken broth
4 cups packed sliced kale (4 ounces)
2 teaspoons sesame seeds, toasted (optional)
Prepare a charcoal or gas grill. Place fish on a shallow plate. Combine soy sauce, mirin, garlic, ginger and sesame oil; mix well. Pour over fish, turning to coat. Let stand 10 minutes. Meanwhile, combine lentils and broth in a large, deep skillet. Bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes, stirring occasionally. Add kale; cover and simmer 5 minutes or until lentils and kale are tender, stirring once. Drain fish reserving marinade. Grill over medium-high heat 3 to 4 minutes per side or until fish is opaque in center. Transfer marinade to a small saucepan; add 1 tablespoon water. Bring to a boil; boil gently 30 seconds. Spoon lentil mixture onto four warmed serving plates; top with fish. Sprinkle with sesame seeds, if desired. Drizzle boiled marinade over fish and lentil mixture.
Red lentils cook more quickly than green or brown lentils—they are done when they are just past al dente. They should be soft but not mushy. Sea bass filets are easy to cook—cook them only until they are opaque in the center or firm to the touch. If they are thicker than 1/2 inch, add a minute or two to the grilling time. The fish may also be cooked in a preheated ridged grill pan over medium-high heat.
This versatile recipe swings all ways. Halibut or red snapper may replace the sea bass; tamari may replace the soy sauce; dry sherry may replace the mirin; vegetable broth may replace the chicken broth; and Swiss chard or beet greens may replace the kale. French green lentils may substitute for red lentils; cook them until tender.