banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Citrus Halibut with Roasted Sunchokes

    Share

    Citrus Halibut with Roasted Sunchokes

    This elegant fish and tuber combo is a healthy alternative to fish and chips—and it’s surprisingly easy to prepare. Although sunchokes are crispy and delicious eaten raw, roasting them, as in the following recipe, really brings out their innate, nutty sweetness.

    Advertisement

    10 to 15 sunchokes, cut in half (if really small use 20)
    2 1/2 Tbsp (37 mL) extra-virgin olive oil, divided
    Black pepper and paprika, for seasoning
    4 - 5 oz (140 g) halibut fillets
    Juice of 2 oranges
    Juice of 1 large lemon
    2 Tbsp (30 mL) capers
    1 Tbsp (15 mL) chopped fresh dill
    1 Tbsp (15 mL) chopped parsley
    2 Tbsp (30 mL) Worcestershire sauce
    1 tsp (5 mL) butter

    Preheat oven to 400 F (200 C).

    Wash and scrub sunchokes, then pat dry and place in large bowl. Add 2 Tbsp (30 mL) olive oil and toss to mix. Transfer to large roasting pan and season with freshly ground pepper and paprika. Bake for 25 minutes or until golden and crisp.

    Meanwhile, heat well-seasoned cast iron skillet until hot. Brush halibut fillets with remaining olive oil and season with pepper. Place them in skillet and cook for 5 minutes on each side. Remove from pan and place on serving plates.

    Add orange and lemon juices, capers, herbs, and Worcestershire sauce to pan and heat for a few seconds. Add butter to melt, and pour warm dressing over halibut. Surround fillets with roasted sunchokes and serve.

    Serves 4.

    Each serving contains: 347 calories; 32 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 27 g total carbohydrates (15 g sugars, 2 g fibre); 291 mg sodium

    from "Cook on the WIld Side", alive #365, March 2013

    Advertisement

    Citrus Halibut with Roasted Sunchokes

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    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.