Jerk Halibut Steaks with Sweet Potato Wedges

Halibut, a firm-fleshed fish, is often sold as fillets, but it’s one of the few flat fish thick enough to be cut into steaks—which are usually a better buy.

PREP: 15 minutes GRILL: 8 to 10 minutes

MAKES: 4 main-dish servings

2 pounds sweet potatoes (about 2 large)

2 green onions, chopped

1 jalapeño chile, seeded and chopped

2 tablespoons fresh lime juice

2 tablespoons Worcestershire sauce

1 tablespoon peeled, grated fresh ginger

1 teaspoon dried thyme

1 teaspoon ground allspice

2 tablespoons olive oil

¼ teaspoon plus teaspoon ground
red pepper (cayenne)

½ teaspoon salt

4 small halibut steaks, 1 inch thick
(about 6 ounces each)

lime wedges for garnish

1. Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over medium heat.

2. Cut each unpeeled sweet potato lengthwise in half. Place sweet potato halves on microwave-safe plate and cook in microwave oven on High 8 minutes or until almost fork-tender, rearranging sweet potatoes halfway through cooking.

3. Meanwhile, in bowl, combine green onions, jalapeño, lime juice, Worcestershire, ginger, thyme, allspice, 1 tablespoon oil, ¼ teaspoon ground red pepper, and ¼ teaspoon salt. Add halibut, turning to coat. Let stand 5 minutes.

4. Cut each sweet potato half into 4 wedges. In another medium bowl, toss sweet potatoes with remaining ¼ teaspoon salt, 1 tablespoon oil, and teaspoon ground red pepper until coated.

5. Place halibut and sweet potatoes on hot grill rack. Spoon half of jerk sauce remaining in marinating bowl on halibut; discard remainder. Grill halibut steaks until opaque throughout, 8 to 10 minutes, turning over once. Grill sweet potato wedges until tender and lightly charred, 6 to 7 minutes, turning over once. Transfer to platter as they are done. Garnish with lime wedges.

EACH SERVING: About 410 calories, 38g protein, 42g carbohydrate, 9g total fat (1g saturated), 54mg cholesterol, 390mg sodium