Halibut Cheeks with Orange Miso Broth and Sweet Potato Mash
An Asian influenced supper that is perfect for company or a family weeknight meal.
Ingredients
- 1 1/2 pounds halibut cheeks or halibut meat cut in chunks
- 1/2 cup flour
- 4 oranges juiced
- 1/2 tsp fresh ginger grated
- 1 very small garlic clove crushed or finely minced
- 1 tsp rice wine vinegar not the seasoned variety
- 3 tbsp white miso paste
- 1 large sweet potato
- 3 large russet potatoes
- 1 bag turnip greens
- 1 tbsp +1 large pat butter
- 1/2 orange zested
- salt and pepper to taste
Instructions
- Bring a pot of water to boil on the stove. Peel and chop your potatoes and boil until just cooked. Remove from heat, drain, add a large pat butter, zest of 1/2 an orange and mash together. Cover and set aside.
- While the potatoes cook, make your broth. Combine orange juice, garlic, ginger, vinegar, miso and 1 tbsp butter together in a small pot. Warm over low heat, whisking until all ingredients are combined. Do not boil the sauce. Keep warm.
- Heat a large frying pan (we like cast iron) over medium high heat with enough oil to coat the bottom of the pan. Toss the halibut with the flour and a bit of salt and pepper, ensuring all pieces are well coated. Cook the fish in batches, turning when sides are browned, and until fish is cooked and meat looks opaque.
- Boil some water in another pot and cook your turnip greens until stems are soft and well cooked. To serve, add a large dollop of sweet potato mash to your plate/bowl, top with some halibut, turnip greens and pour over some orange miso broth.