Friday, February 01, 2008

Winter Salad with Spiced Turbot and Caramelized Sweet Potatoes

This is insanely good. Don't take my word for it-- make it yourself. It's satisfying, tasty, and light. Because you can't eat short ribs every night.

You'll need (serves 2):

mixed greens-- we used baby spinach and arugula
4 small sweet potatoes (use the orange-fleshed kind; I like Garnet), peeled, cut in half lengthwise, and sliced into 1/4"-thick half-moons
toasted sliced almonds (any toasted nut would be good)
1 avocado, cubed
fresh thyme
good olive oil
2 filets of Turbot, or any white-fleshed fish
whatever spices you want to put on the fish

Heat oven to 400 degrees. Toss potato slices with olive oil, thyme, salt and pepper. Roast until caramelized, about 20 minutes. The smaller your slices are, the faster they'll cook (duh).

Preheat broiler. Coat fish in spices (cayenne pepper, cumin, etc). Rub with olive oil. Place under broiler for 5 minutes per side, until just opaque. Do not overcook!

Toss greens with vinaigrette of your choice (preferably balsamic-Dijon), salt, and pepper. Add cooked potatoes with the oil and thyme left on the baking sheet. Add almonds.

Serve, topped with avocado and fish filet.

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