Pacific Halibut With Fava Beans And Shrimp

• 1/2 cup dry white wine
• 2 cups water
• 3 tablespoons dried green lentils
• 3/4 teaspoon salt, divided
• 1/2 cup shelled fresh fava beans*
• 2 tablespoons olive oil, divided
• 1 shallot, minced
• 1/2 pound medium-size fresh shrimp, peeled and deveined
• 1 tomato, seeded and chopped
• 2 teaspoons chopped fresh cilantro
• 1 tablespoon unsalted butter
• 1/4 teaspoon ground white pepper, divided
• 4 (7-ounce) halibut or grouper fillets

1. Bring wine to a boil in a small saucepan. Reduce heat, and simmer 6 minutes or until reduced to 2 tablespoons. Pour reduced wine into a small bowl; set aside.
2. Bring 2 cups water, lentils, and 1/4 teaspoon salt to a boil in a small saucepan. Reduce heat, and simmer, uncovered, 20 minutes. Add fava beans; simmer 5 minutes or until tender. Drain.
3. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shallot; saute 2 minutes. Add shrimp; saute 3 to 4 minutes. Add lentils, fava beans, and tomato; saute 2 minutes. Add reduced wine, cilantro, butter, 1/4 teaspoon salt, and 1/8 teaspoon white pepper; stir until butter melts. Set aside, and keep warm.
4. Sprinkle fillets evenly with remaining 1/4 teaspoon salt and 1/8 teaspoon white pepper.
5. Heat remaining 1 tablespoon of oil in a large nonstick ovenproof skillet over high heat; add fillets, and saute, skin side up, 2 minutes or until brown. Turn fillets, and bake, uncovered, at 350u0b0 for 8 minutes or until fish flakes when tested with a fork.
6. To serve, spoon 3/4 cup shrimp mixture in center of each plate. Top with fillet; drizzle with 3 tablespoons Saffron Beurre Blanc.
7. Note: Fava beans are available at most Middle Eastern markets, specialty stores, and farmers' markets. Lima beans may be substituted.

white wine, water, green lentils, salt, fava beans, olive oil, shallot, shrimp, tomato, fresh cilantro, unsalted butter, ground white pepper

Taken from www.myrecipes.com/recipe/pacific-halibut-with-fava-beans-shrimp (may not work)