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1
Heat oil in a medium saucepan over medium high heat.
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2
Add the onions and cook until soft.
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3
Add the ginger and cook an additional minute.
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4
Raise the heat to high, add the apple cider, brown sugar and honey and reduce to 1 cup.
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5
Let cool.
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6
Combine marinade in a medium shallow baking dish.
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7
Add halibut fillets and turn to coat.
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8
Cover and refrigerate for 2 hours.
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9
Preheat grill to medium-high.
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10
Remove halibut from marinade and season with salt.
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11
Grill, skin side down for 3 to 4 minutes on each side or preferred doneness.
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12
During the last 1 minute of grilling, brush the skin side with the glaze.
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13
Remove from the grill and glaze each fillet again.
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14
Preheat grill to high.
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15
Brush onion slices and apple slices with olive oil and grill on both sides until golden brown.
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16
Remove from the grill and cut into dice.
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17
In a saucepan, combine lentils, marjoram, garlic, shallot, stock and water and season with salt and pepper.
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18
Bring to a simmer and cook at a gentle simmer for 30 minutes or until lentils are just tender, drain and place lentils in a medium bowl, removing the marjoram sprigs and garlic.
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19
Add the grilled apples and onions and drizzle with a few tablespoons of extra virgin olive oil and season with salt and pepper to taste.
