Halibut with roasted pablano pepper pesto and roasted smoked paprika sweet potatoes to be exact.
Smoked Paprika Sweet Potatoes
1 large sweet potato, chopped into 1/2 inch cubes
1 tea onion powder
1 TBL EVOO
1 tea garlic salt
1 TBL smoked paprika
1 tea honey
1 tea apple cider vinegar
Heat the oven to 450, with a baking sheet in it.
Whisk everything together, except the potatoes, in a microwavable bowl.
Add the potatoes, toss to cover potatoes with the dressing.
Cover the bowl with plastic wrap, microwave for 2 minutes.
Transfer the potatoes to the heated baking sheet.
Bake for 15 minutes.
1 cup roasted and chopped pablano peppers
1/4 cup silvered, toasted almonds
1/4 cup EVOO
1 tea. onion powder
1/2 cup green onion
1/4 cup cilantro
Juice of 1 lime
Add everything in a food processor and turn it on until the desired consistency is reached.
I seasoned the fish with garlic salt and pepper, dredged it in corn starch and pan seared each side. Topped one side with the pablano pesto and into the oven at 450 for 15 minutes.
The anti fish eater even ate it:
Please pay special attention to his secret ingredient, for everything, ketchup.