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Steamed Fish and Sweet Potato with Chimichurri

Who says healthy eating can’t be delicious? Amaze all the naysayers with steamed white fish and skin-on sweet potatoes topped with the most flavor-packed chimichurri sauce you’ve ever tasted. A guilt-free pleasure any night of the week!

Servings: 4
Total Time: 35m
Prep Time: 15m
Cooking Time: 20m
Steamed Fish and Sweet Potato with Chimichurri

Ingredients

For the fish and sweet potato:
  • 1 lemon, thinly sliced
  • 4-5 sprigs fresh thyme
  • 2 large sweet potatoes, washed, skins on and sliced into 1/4 discs
  • 4 6-to-8-ounce white fish fillets
  • salt and pepper, to taste
For the chimichurri:
  • 2 cloves garlic, peeled, smashed and minced
  • 2 tablespoons shallots, minced
  • 2 cups firmly packed fresh flat-leaf parsley, chopped
  • 1/4 cup firmly packed fresh cilantro, chopped
  • 1/4 cup fresh oregano leaves, chopped
  • 2 tablespoons red wine vinegar (more, as needed)
  • 1/2 to 3/4 cup olive oil
  • kosher salt, to taste
  • 1/4 teaspoon red pepper flakes

Preparation Instructions

  1. Select the Steam mode on the Essential Smart Skillet, and set the timer for 30 minutes. To the pan, add enough water to come 1 1/2 to 2 inches up the side. Place the sliced lemons and sprigs of thyme in the water, then place the steamer insert on top and cover, allowing the water to get hot enough to create steam.
  2. In a small bowl, toss the sliced sweet potato with a few pinches of salt and fresh black pepper. Remove the cover from the Essential Smart Skillet, being careful of any steam that is released when you lift the lid, and layer the discs of sweet potato onto the steamer insert. Take care to leave enough room that steam can still come up from underneath. Cover, and steam for about 10 minutes.
  3. Season each piece of fish with a bit more salt and pepper. Remove the cover from the Essential Smart Skillet and place all four pieces of fish on top of the sweet potatoes, again giving them enough room between each piece for the steam to circulate well. Cover and cook 6 to 8 minutes for thinner pieces of fish, or 10-12 for thicker ones.
  4. While the sweet potatoes and fish are steaming, prepare the chimichurri by combining the garlic, shallots, parsley, cilantro, oregano, and red wine vinegar in a medium mixing bowl. Stir in the olive oil along with a few pinches of the kosher salt and the red pepper flakes. Adjust to taste by adding more olive oil and salt as necessary. The chimichurri should be a bit more acidic than a traditional salad dressing or vinaigrette.
  5. Check the sweet potatoes and fish for doneness. The sweet potatoes should be soft enough to be easily pierced with the tip of a paring knife, and the fish should feel firm and slightly spring back to the touch. Once cooked, serve by placing some of the sliced sweet potato on a plate, with one piece of fish placed on top. Top the fish with a healthy spoonful (or two) of the chimichurri, making sure you get a good amount of the oil and vinegar mixture along with the herbs.

Tips

Double Your Pleasure

Make extra chimichurri and add it to everything from pasta salad and roasted potatoes to sandwiches and scrambled eggs.

The Perfect Catch

The flesh of fresh fish should look glossy and wet. Anything sticky or dry may be well past its prime.


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