Barramundi Fillets With Roasted Sweet Potatoes And Brussels Sprout Chips
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
43
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tsps
Lime Juice (fresh, divided)1.25 tsps
Lime (finely grated peel)1 tsp
White Wine Vinegar1 tsp
Honey5 tbsps
Extra-Virgin Olive Oil (divided)1 tsp
Thyme (chopped fresh)1 cup
Whole Milk (warm)Directions:
1
Season to taste with salt and pepper
2
Whisk shallot, 1 teaspoon lime juice, lime peel, vinegar, and honey in small bowl
3
Whisk in 2 tablespoons oil
4
Season vinaigrette to taste with salt
5
Preheat oven to 450°F
6
Pierce sweet potatoes in several places with fork
7
Place on sheet of aluminum foil and roast 30 minutes
8
Turn potatoes over and roast until soft, about 20 minutes longer
9
Let stand until cool enough to handle
10
Scoop flesh into processor; discard skins
11
Puree sweet potatoes until smooth
12
Add 3 tablespoons butter, thyme, nutmeg, and remaining 2 teaspoons lime juice; process until blended and smooth
13
Add milk; process to blend
14
Transfer to microwave-safe bowl
15
DO AHEAD: Vinaigrette and potatoes can be made 1 day ahead
16
Cover separately and chill
17
Bring vinaigrette to room temperature and rewhisk before using
18
Preheat oven to 450°F
19
Place brussels sprout leaves on rimmed baking sheet
20
Drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat
21
Spread leaves out in even layer
22
Roast until almost all leaves are brown in spots and crisp, tossing occasionally, about 15 minutes
23
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat
24
Sprinkle fish with salt and pepper
25
Add to skillet and cook 30 seconds
26
Reduce heat to medium and add remaining 2 tablespoons butter to skillet
27
Continue to cook fish until edges appear opaque, occasionally basting by spooning juices in skillet over, about 4 minutes
28
Turn fish over
29
Cook until just opaque in center, about 2 minutes
30
Rewarm sweet potatoes in microwave in 30-second intervals until heated through, stirring occasionally
31
Divide sweet potatoes among plates
32
Arrange fish alongside and drizzle vinaigrette over
33
Sprinkle brussels sprout chips over and serve
34
Whisk shallot, 1 teaspoon lime juice, lime peel, vinegar, and honey in small bowl
35
Whisk in 2 tablespoons oil
36
Season vinaigrette to taste with salt
37
Preheat oven to 450°F
38
Pierce sweet potatoes in several places with fork
39
Place on sheet of aluminum foil and roast 30 minutes
40
Turn potatoes over and roast until soft, about 20 minutes longer
41
Let stand until cool enough to handle
42
Scoop flesh into processor; discard skins
43
Puree sweet potatoes until smooth
44
Add 3 tablespoons butter, thyme, nutmeg, and remaining 2 teaspoons lime juice; process until blended and smooth
45
Add milk; process to blend
46
Transfer to microwave-safe bowl
47
Season to taste with salt and pepper
48
DO AHEAD: Vinaigrette and potatoes can be made 1 day ahead
49
Cover separately and chill
50
Bring vinaigrette to room temperature and rewhisk before using
51
Preheat oven to 450°F
52
Place brussels sprout leaves on rimmed baking sheet
53
Drizzle with 1 tablespoon oil, sprinkle with salt and pepper, and toss to coat
54
Spread leaves out in even layer
55
Roast until almost all leaves are brown in spots and crisp, tossing occasionally, about 15 minutes
56
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat
57
Sprinkle fish with salt and pepper
58
Add to skillet and cook 30 seconds
59
Reduce heat to medium and add remaining 2 tablespoons butter to skillet
60
Continue to cook fish until edges appear opaque, occasionally basting by spooning juices in skillet over, about 4 minutes
61
Turn fish over
62
Cook until just opaque in center, about 2 minutes
63
Rewarm sweet potatoes in microwave in 30-second intervals until heated through, stirring occasionally
64
Divide sweet potatoes among plates
65
Arrange fish alongside and drizzle vinaigrette over
66
Sprinkle brussels sprout chips over and serve
67
What to drink: Floral, subtly spiced Chehalem 2008 "3 Vineyard" Pinot Gris, Oregon ($19)
68
Floral, subtly spiced Chehalem 2008 "3 Vineyard" Pinot Gris, Oregon ($19)