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–+ servings
Halibut with Sweet Potato and Citrus – paleo recipe
Stav Kogan

Halibut with Sweet Potato and Citrus

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Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 halibut filets
  • 1 small yam, peeled
  • 1 tsp extra-virgin olive oil
  • ½ fresh fennel bulb
  • 2 tsp fresh tarragon, chopped, plus whole leaves for garnish

Method
 

  1. Zest of ½ orange, then squeezed for juice
  2. 1 tsp fresh ginger, grated Kosher salt and freshly ground pepper to taste
  3. Heat oven to 350 degrees. Skin and debone halibut.
  4. Slice the yams and fennel lengthwise on a mandoline. Steam yam slices for 1 minute in a steamer with ½ cup water and remove. (Don’t oversteam, the slices need to hold their shape.) In small sauté pan, heat oil to medium and sauté fennel with freshly cut tarragon for several minutes (until partly cooked but still crisp).
  5. Cut the fennel and yam into long ¼-inch strips.
  6. Cut 2 pieces of aluminum foil into 12-inch squares.
  7. Place steamed slices of yam on aluminum foil.
  8. Add mixture of fennel and tarragon.
  9. Place halibut on top.
  10. Top halibut with strips of fennel and yam as garnish.
  11. Add small amount of chopped tarragon and orange zest.
  12. Add teaspoon of oil to the orange juice, whisk, and pour over top.
  13. Sprinkle grated ginger over top. Salt and pepper to taste.
  14. Loosely fold the foil over the halibut.
  15. Bake for 10-15 minutes until fish is opaque. Plate, spoon liquid over fish, and garnish with tarragon.

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