Pan-Seared Halibut with Zesty Avocado-Cilantro Pesto and Harissa-Spiced Purple Sweet Potatoes

Ingredients

• 2 pieces Halibut fillets
• 3 tbsp Olive oil
• to taste Sea salt
• to taste Black pepper
• 2 medium Purple sweet potatoes
• 1 tsp Harissa paste
• 1/2 tsp Smoked paprika
• 1 medium Avocado
• 1/2 cup Fresh cilantro
• 1 tbsp Lime juice
• 1 small Garlic clove
• 1/4 piece Jalapeño
• 1 tbsp Toasted pumpkin seeds (pepitas)

Instructions

1. Preheat oven to 400°F (200°C). On a baking sheet, toss the diced purple sweet potatoes with 1 tbsp olive oil, harissa paste, smoked paprika, 1/4 tsp sea salt, and a pinch of black pepper until evenly coated.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, or until tender and slightly caramelized. While they roast, prepare the pesto and halibut.
3. For the Avocado-Cilantro Pesto: In a food processor or blender, combine the scooped avocado, fresh cilantro, lime juice, garlic clove, jalapeño, 2 tbsp olive oil, and 1/4 tsp sea salt. Blend until smooth and creamy. Taste and adjust seasoning as needed.
4. Pat the halibut fillets dry with paper towels. Season both sides generously with sea salt and black pepper.
5. Heat a large non-stick skillet over medium-high heat. Add the remaining 1 tbsp olive oil. Once shimmering, carefully place the halibut fillets in the skillet. Sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F / 63°C) and flakes easily with a fork.
6. To serve, divide the roasted harissa-spiced purple sweet potatoes between two plates. Place a seared halibut fillet on each plate. Spoon a generous amount of the avocado-cilantro pesto over the halibut. Garnish with toasted pumpkin seeds and an extra sprig of fresh cilantro, if desired.

Nutrition (per serving)