For everyone who wants to enjoy delicious food AND stay fit and healthy.
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)
Ingredients: 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
Instructions: 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. Serve!
My day job is college professor -- of mass communication and journalism, at the University of Cincinnati. I've probably got a few more years to go, and it's a good gig. Love to travel, cook, dine out, and work out.