Baked Halibut and Sweet Potato Fries

Baked Halibut with Sweet Potato Fries

You’ll want to start prepping the sweet potato fries and sauces about 40 minutes ahead of baking the fish, which only takes about 20 minutes to bake.

For the dipping sauces:

Tartar Sauce

About 3/4 Cup Olive Oil Mayonnaise

2 Baby Sweet Gherkins, finely diced

1 teaspoon Maple horseradish Mustard (Dijon would be fine too)

About 1 Tablespoon Gherkin Juice

About 2 teaspoons Fresh Lemon Juice

Dash of Tabasco

Kosher Salt & Pepper To Taste

Mix all ingredients together and refrigerate until ready to use.

Red Sauce

1/2 Cup Olive Oil Mayonnaise

3 Tablespoons GF Ketchup

1 teaspoon Smoked Paprika

1/4-1/2 teaspoon Cayenne Pepper

1/4 teaspoon Garlic Powder

Dash of Kosher Salt

Mix all ingredients and refrigerate until ready to use.

If you like an even spicier sauce, add Sriracha!

For The Fries

Preheat oven to 425 degrees. Line a baking sheet with parchment. Toss the sliced sweet potatoes with olive oil or avocado oil and season with sea salt and garlic powder. Line them on the baking sheet with room in between so they crisp nicely. Bake for about 25 minutes or until edges are browned and fries are firm on the outside.

For The Fish

Bake at 425 degrees for 15-20 minutes.

1 Halibut Steak, skin removed and boned

(This will depend on how many people you are feeding, you can also use any other type of firm fish that you like)

About 1 Cup GF Bread Crumbs

A Generous Pinch(s) of Kosher Salt

About 1 Tablespoon Dried Oregano

About 2 teaspoons Garlic Powder

About 1/4 Cup Dairy Free Butter

About 1 Tablespoon Olive Oil

Baking Sheet, Cooling Rack, Aluminum Foil

Remove the skin and bone from the halibut if necessary, this will leave you with four pieces. Dry each one off with a paper towel and set on clean paper towels.

Place the bread crumbs, salt, oregano, and garlic powder in a shallow dish and stir with a fork until completely combined. Set aside.

Melt the butter and olive in a shallow dish in the microwave for about 30 seconds, not until it’s boiling, just melted.

Line a baking sheet with aluminum foil and top with a cooling rack.

Take the fish and roll it in the butter, then roll and cover completely in bread crumbs. Set on rack and repeat until all of the fish are dipped and covered in bread crumbs.

Next, take any remaining butter and olive oil mixture and drizzle it with a spoon over the breaded fish. Sprinkle a little more bread crumbs over the top.

Bake in preheated oven for 15-20 minutes. Don’t over cook or the fish will become rubbery. You want it to flake nicely with a fork.

Serve with the sweet potato fries, lemon wedges, and a dollop of both dips.