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.
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.
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
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