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BROWSE

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ZESTY HALIBUT WITH SWEET POTATOES AND KALE

Serves : 4
INGREDIENTS
  • cooking spray
  • 1 1/2 tablespoons Napa Valley organic olive oil
  • 1 small organic onion sliced into half moons
  • 1 tablespoon fresh peeled minced gingerroot
  • 1 8 ounce orange fleshed sweet potato peeled quartered lengthwise thinly sliced
  • 1 bunch organic Lacinato kale about 10 large leaves thick stems removed leaves thinly sliced
  • 2 tablespoons plain rice vinegar
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
  • 1/2 teaspoon black pepper
  • 4 5 ounce pieces halibut
  • 1/2 teaspoon McCormick ground turmeric
  • 8 teaspoons Maille old style whole grain Dijon mustard
DIRECTIONS

Preheat the broiler. Spray a broiler pan with cooking spray.

Heat olive oil over medium heat in a 12 inch skillet. Add onion and ginger and cook two minutes. Add sweet potato and kale and drizzle with vinegar, mix well. Season with cayenne, salt and pepper and mix. Cover with a lid or large baking sheet and reduce heat to low. Cook 20 minutes, until sweet potatoes are tender.

While vegetables are cooking, sprinkle tops of fish with turmeric and use a paper towel to gently rub it into the fish. Spread two teaspoons of mustard over the tops of each piece of fish. Broil without turning, six to seven minutes, until exterior is opaque. Remove from oven.

Transfer vegetables to a serving platter and place fish on top. Serve immediately.