Miso Butter Broiled Halibut
with Murasaki Sweet Potatoes
Cooking time
30 minutes
Servings
2/4
Calories
990 /serving
Enlist a co-cook to sample the flavours of Japan on a stellar sheet pan. The showcase: irresistibly soft murasaki sweet potatoes and bright white fillets of wild-caught halibut gleaming in miso-ponzu butter. For more cachet, they're aligned with a sesame-tinged kale and edamame slaw.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 2 Scallions
- 450g Murasaki sweet potatoes
- 150g Shredded cabbage
- 1 Bunch of lacinato kale
- 150g Edamame (or green peas)
- 7g Honey
- 60ml Ponzu lime sauce
- 20g White miso paste
- 15ml Toasted sesame oil
Contains: Halibut • Milk • Sesame • Soy • Wheat
You will need:
Aluminum foil
Microwave
Oil
Salt & pepper (S&P)
Sheet pan
4 or 8 tbsp Butter
Total Fat
51 g
Saturated Fat
18 g
Sodium
1750 mg
Total Carb
80 g
Sugars
25 g
Protein
61 g
Fibre
17 g
Preparation
Start the sweet potatoes
- Preheat the oven to 450°F.
- Cut the sweet potatoes lengthwise into ½ inch wedges.
- On a foil-lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 12 to 14 min., until partially cooked.
Mise en place
- Meanwhile, pat the halibut dry; drizzle with oil and season lightly with S&P.
- Remove the kale leaves from the stems; thinly slice the leaves.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium bowl, microwave 4 tbsp butter (double for 4 portions), in 30 sec. increments, until melted.
- Add the miso, ½ the ponzu, ½ the sesame oil and black pepper; stir well.
Finish the sweet potatoes & bake the halibut
- When the sweet potatoes are partially cooked, flip and add the halibut.
- Bake, without flipping, 8 to 10 min., until the sweet potatoes are tender and the halibut* is cooked through.
- Switch the oven to broil.
- Drizzle the sweet potatoes and halibut with the miso butter.
- Broil, 3 to 5 min., until beginning to brown.
Make the slaw
- Meanwhile, in a large bowl, combine the white bottoms of the scallions, honey, remaining ponzu and sesame oil, 1 tbsp oil (double for 4 portions) and S&P.
- Add the kale, cabbage and edamame; toss well.
- Massage, 1 to 2 min., until beginning to wilt.
Plate your dish
- Divide the sweet potatoes, halibut and slaw between your plates.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
