Cooking at Home: Pecan-crusted halibut with sweet potatoes
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2-4 6-ounce halibut fillets (see hints below)
Salt and pepper for seasoning fish
Approx. 1/4 - 1/3 cup ground pecans
1-2 Tbs butter for sauteing fish
2-3 medium large sweet potatoes
For the lime butter:
6-8 Tbs room temperature butter
1 generous Tbs finely minced peeled fresh ginger
1/4 cup chopped cilantro pecan-crusted halibut
1/4 cup sliced green onion
3 tsp lime zest
2-3 Tbs limejuice
Slice the sweet potatoes into 1-inch thick wedges. Toss them with olive oil and salt and pepper and then place them onto a baking tray and into a 400 degree preheated oven.
While those are roasting in the oven, make the lime butter.
Add 6 - 8 Tbs room temperature butter to a mixing bowl and add 1 generous Tbs finely minced fresh ginger, 1/4 cup chopped cilantro and 1/4 cup sliced green onion. Then zest about 3 tsp of lime peel into the mix. Cut the lime in half and squeeze some juice into it and then use a fork to mash it up.
After the the sweet potatoes have been roasting along for 20 - 25 minutes, season the halibut fillets with salt and pepper and then firmly press one side into a plate of finely ground pecans.
Cook those on the stove top in a nonstick, oven proof pan on medium high heat, in a little butter, pecan side down. Gently but firmly press the fillets into the pan to help the pecans adhere.
After the pecans have toasted a little bit, very carefully flip the halibut fillets over and place the pan into the oven to finish cooking the fish to your liking.
Divide the hot sweet potatoes onto plates. Top those with a dollop of lime butter, place the halibut on top of that with another dollop of butter on top of the fish.
This is plenty of butter for 4 or even more servings and this is enough sweet potato for 4 servings even though only 2 halibut fillets are being cooked in this video.
Substitute salmon for the halibut.