Grilled Halibut served with a Purple Yam/Bell Pepper/Macadamia Puree

My boyfriend and I made this dish last night and it put us into a food coma.


Grilled Halibut served with a Purple Yam/Bell Pepper/Macadamia Puree

I have been thinking about renaming dishes to something that would be shorter to say.  This is quite a mouthful.  Anyhoo… We started on the marinade for the Halibut first.  Please note that while cooking I do not make a habit of measuring things out.  I kind of just eyeball it.  The measurements below are guesstimates.  Please use your best judgment.  Recipes are below…

Grilled Halibut


2 Halibut filets (1 pound)

3-4 tablespoons Extra Virgin Olive Oil (EVOO)

1/2 lemon (You’re gonna squeeze the juice out)

2-3 cloves of garlic (chopped/minced)

Salt and Pepper to Taste


1.  Place all ingredients except the lemon juice in a bowl or plate.  (Don’t worry…  you’ll use the lemon a little later.) Toss the fish so that it’s covered all over.  Let sit for about an hour or so.

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2.  After the wait, fire up the grill.  You want it to be medium high.

3.  While the grill is getting to the correct temperature you can go ahead and squeeze that lemon juice out over your fish.  (I put it on now so that the acid doesn’t cook the fish while it’s in the marinade.)

4.  Place the fish on the grill skin side down and let cook for 5-6 minutes.  Use a spatula to flip it over and cook for another 5-6 minutes.  You will know that the fish is cooked when the meat flakes easily with a fork.

Notes:  You can also pan sear the fish using butter (REAL butter not that fakey butter) or coconut oil (don’t use vegetable or canola oil.  Those are bad for you!) and it will cook at medium high heat for 5-6 minutes on each side. You can also bake it at 450 degrees F for 8-10 minutes.

Purple Puree (I definitely need a better name for this.  Any ideas?)


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2 small – medium Purple Yams/Sweet Potato (I think it was about a pound)

1 small white onion (chopped)

4-5 cloves of garlic (chopped)

2 Red Bell Peppers (Tops cut off, seeded and chopped)

2-3 tablespoons of coconut oil

1/3 cup of roasted unsalted macadamia nuts

4 tablespoons of butter

1-2 tablespoons of parsley (chopped)

Salt and Pepper to taste


1.  Wash your purple root, peel it and chop it up.  Throw it in a pot and cover it with water.  Turn the heat to high and let it boil.  It’s done when you can stick a fork in them easily.  Drain the water.

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2.  While you wait for the purple stuff get a pan and heat it to medium/medium high heat and let your coconut oil get warm.  If you haven’t already prepped your veggies you can use the heat up time to do so.

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3.  Throw the onion in the pan and cook til they are nice and golden.  Add bell pepper and cook for 3-5 minutes.  Add garlic and cook for 2-3 minutes.  Add parsley and cook for 1 minute.  Add as much salt and pepper to your taste.

4.  So by now the purple stuff is cooked and the other veggies have been sauteed nicely.  Grab a food processor and throw everything in.  (Purple stuff, veggies, macadamia nuts, and butter.)  Puree it all!  If it is too thick for your taste you can add a little milk til it is the consistency that you like.

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Notes:  I think for next time I will cook the purple yam in chicken stock or beef stock to give it a bit more flavor.  For you vegetarians out there you could even use a vegetable stock to cook it in.  

And there you have it!  Serve while everything is still hot/warm and ENJOY!