Almond Crusted Halibut and Sweet Potatoes with Miso Maple Syrup Glaze - alive magazine
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.
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Cooking tools:
- Microplane
- Citrus press
- Pastry brush
- Peeler
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Baking pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Fork
- Plate
Ingredients
- 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
- 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
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