Tuesday, April 6, 2010

Grilled halibut over sweet potato puree

I borrowed this idea from Chef Bernstein at Lavomatic, who placed his halibut over a puree of watercress and (white) potato. We generally prefer sweet potatoes to white ones, so this is the dish I came up with.

Recipe: Halibut and Sweet Potato Puree
(Serves 2)

3 cups peeled, cubed sweet potatoes (2 large or 3 small)
1 T maple syrup
1 T no trans-fat margarine
2 T milk or half & half
1/2 tsp garlic powder
Salt, to taste
2 halibut fillets, sprinkled with salt and pepper
1 teaspoon dried tarragon or French fines-herbes
1 T fresh lemon juice
2 T olive oil

Place the sweet potatoes in a 2-3 quart saucepan, cover with water and bring to a boil. Cook for about 10 minutes, until potatoes are very tender. Drain and let cool slightly.
Add the sweet potatoes and the next 5 ingredients (maple syrup through salt) in the bowl of a food processor and process until smooth. Remove to a bowl, cover with foil and keep warm.
Meanwhile, heat a grill or a nonstick frying pan and cook the halibut over moderately high heat, browning each side for 3 minutes per side.
Reduce heat to medium, add herbs, cover and cook another 3 minutes.
Drizzle lemon juice and olive oil over the fish.
Spoon half the sweet potato puree onto two serving plates and place a halibut fillet over each.

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