alive logo

Almond Crusted Halibut and Sweet Potatoes with Miso Maple Syrup Glaze


    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




    SEE MORE »
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.