Blackened Halibut, Sweet Potato Mash with Toasted Marshmallows, Hoppin’ John and Roasted Brussels Sprouts
FOR THE BLACKENED SEASONING
Ingredients:
- 2 g (1 heaping tablespoon) smoked paprika
- 8 g (2 teaspoons) salt
- 8 g (2 teaspoons) sugar
- 2 g (1 heaping teaspoon) garlic powder
- 2 g (1 heaping teaspoon) onion powder
- 0.5 g (¼ teaspoon) ground cayenne pepper
- 4 g (2 teaspoons) black pepper
- 1 g (½ teaspoon) thyme
- 1 g (½ teaspoon) oregano
Preparation:
- Mix all ingredients in a bowl until blended, and put into an airtight container.
SWEET POTATO MASH WITH TOASTED MARSHMALLOWS
Ingredients:
- 4 large sweet potatoes, peeled and cut into large cubes
- 28 g (2 tablespoons) butter
- 120 ml (½ cup) heavy cream
- salt and pepper to taste
FOR THE HOPPIN’ JOHN
ngredients:
- 2 carrots, peeled and finely diced
- 2 stalks celery, peeled and finely diced
- 1 large onion, peeled and finely diced
- 3 sprigs thyme
- 3 bay leaves
- 28 g (2 tablespoons) butter
- 1 L (1 quart) chicken stock
- ½ L (1/2 quart) cooked wild rice
- ½ L (1 quart) cooked black-eyed peas
- 30 ml (2 tablespoons) olive oil salt and pepper to taste
Preparation:
- In a large saucepan, heat olive oil, and cook carrots, celery, and onions until transparent. Add the rest of the ingredients, stirring to blend.
- Simmer uncovered until very little chicken stock is left, then fold in butter.
FOR THE ROASTED BRUSSELS SPROUTS
- 15-20 Brussels sprouts, leaves peeled and cleaned
- 20 ml (2 tablespoons) olive oil
- salt and pepper
- Toss the Brussels sprouts leaves with olive oil and salt and pepper. Roast spread out on a baking tray in a 176°C (350°F) degree oven for 10 minutes or until golden brown.
