Sweet Potato Puree
1 large LIV Produce Organic Sweet Potato
1 tsp vanilla extract
¼ tsp nutmeg
½ tsp cinnamon
1 tbsp butter
2 tbsp heavy whipping cream
Salt, to taste
Wilted Baby Spinach
1½ cups of fresh baby spinach leaves
2 tsp olive oil
Halibut
12 oz halibut (or other flaky white fish)
¼ cup sake
⅛ cup soy sauce
2 tbsp miso
2 tbsp brown sugar
2 tbsp olive oil (1 tsp for sauce, the rest for frying fish)
Juice from ½ a lemon
⅛ cup water
Roasted hazelnuts as garnish, optional
Prep Time: 20 mins
Cook Time: 20 mins
Servings: 2
1 Peel LIV Produce Organic Sweet Potato and slice into 1" cubes.
2 Add cubes to medium saucepan and add enough water to cover cubes. Over high heat, bring to a boil. Reduce heat to simmer until tender to the fork.
3 Drain cubes and place in a mixing bowl. Add vanilla extract, nutmeg, cinnamon, and butter; use beater to whip into a purée. Slowly add heavy whipping cream to bring to a smooth texture. Set aside.
4 To cook the spinach, heat olive oil in a medium-sized non-stick pan until warm. Add baby spinach to pan and wilt until bright green and soft. Set aside off heat.
5 In a mixing bowl, whisk together sake, soy sauce, miso, brown sugar, olive oil, lemon juice, and water. Set aside.
6 In a small stainless steel or wrought iron pan, heat olive oil to medium heat. Carefully add fish to pan and sear each side until slightly brown. Tip: Use two spatulas to flip fish and keep it together.
7 Add prepared miso sauce to pan and continue to cook under medium heat until fish is cooked through and flaky. Remove from heat.
8 On a plate of choice, lay down a bed of half of the LIV Produce Organic Sweet Potato purée. Add a layer of the prepared wilted spinach leaves. Top with half of the fish.
9 Drizzle some of the sauce from the pan on the fish and garnish with chopped hazelnuts. Enjoy!
To learn more about LIV Produce, visit livproduce.com
