Almond Crusted Halibut and Sweet Potatoes with Miso Maple Syrup Glaze
The combination of sweet and savoury with a hit of orange zest packs a flavourful punch. Serve with a side of steamed Chinese broccoli or fresh green beans.
1 large sweet potato, peeled and cut into 1/4 in (0.5 cm) rounds
2 Tbsp (30 mL) extra-virgin olive oil, divided
Salt and freshly ground black pepper
4 - 4 oz (125 g) skin-on halibut fillets
1/2 cup (125 mL) finely crushed toasted almonds
Finely grated zest and juice from 1 orange
1/4 cup (60 mL) finely minced Italian parsley
2 Tbsp (30 mL) finely minced cilantro
1 Tbsp (15 mL) finely minced chives
2 Tbsp (30 mL) pure maple syrup
1 Tbsp (15 mL) white miso paste
1 tsp (5 mL) sesame oil
Preheat oven to 350 F (180 C).
Line baking sheet with parchment paper. Place sweet potato slices in single layer on baking sheet and brush with 1 Tbsp (15 mL) olive oil. Lightly sprinkle with salt and pepper and bake in oven for 15 to 20 minutes or until fork tender. Remove baking sheet from oven and place on rack; set aside.
Increase oven temperature to 450 F (230 C).
Lightly brush rimmed baking pan with oil. Arrange halibut fillets skin side down in single layer and brush with 1 Tbsp (15 mL) olive oil. Mix almonds, orange zest, and herbs in bowl. Gently press almond mixture evenly over fillets. Bake in oven for 8 minutes or until halibut is almost opaque in the centre.
Meanwhile, combine orange juice, maple syrup, miso, and sesame oil in small bowl and whisk to blend. Add more miso to taste, if you wish.
To serve, arrange several cooked sweet potato slices on 4 serving plates. Rest crusted halibut on top. Drizzle with miso maple syrup glaze.
Serves 4.
Each serving contains: 338 calories; 28 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 28 g total carbohydrates (8 g sugars, 3 g fibre); 229 mg sodium
source: "Marvellous Miso", alive #379, May 2014
Almond Crusted Halibut and Sweet Potatoes with Miso Maple Syrup Glaze
Directions
READ THIS NEXT
SEE MORE »
Tourtière AU Cerf
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
Artichauts en Barigoule
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de Canut
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.