Pan Seared Halibut & Roasted Sweet Potatoes – Foodie Friday

Louisiana is blessed with an abundance of fresh seafood. I love to cook fish, especially on the grill. However, cooking on the grill requires a certain amount of time commitment. That's where my weekly discussion with our resident Chef, Jill McCoy took us this week.

I told Chef Jill that since my wife's recent surgery and my own personal ambition to not be morbidly obese that we were looking for healthy recipes that could be prepared quickly. Oh  yea, we wanted them to taste good too.

Using her culinary wisdom and training from Le Cordon Bleu, Chef Jill brought back an inside version of what could be an outside classic too.

Click that little red button and you'll get the whole recipe and step by step instructions on how to make this incredible meal.

Here's what I found when I prepared this dish at home. At first I was a little put off by the halibut. I don't know that I have ever seen halibut in the grocery store. It was because my dumb butt had never looked for it. It's in most major markets across the area.

Halibut is a delightfully light and tasty fish. It's easy to prepare with just a quick pan saute'. It only takes minutes to get this fish to the proper temperature and texture and boy is it tasty.

Chef Jill also employs a South Louisiana favorite, sweet potatoes, in this dish. The roasted natural sweetness of the yams combined with the fennel puree offers a nice yin and yang of flavors. There is a great balance of goodness between the two.

I found this dish to be a real crowd pleasure. We loved it at our house and I bet you will too. I am pretty sure you could substitute another kind of fish for the halibut but you want to make sure it has the same light flaky flavor in order to get the most out of this quick and easy time saving mid-week gourmet twist on dinner.