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INGREDIENTS
2 halibut fillets
2 whole sweet potatoes
6 - 8 tbs room temperature butter
1/2 cup ground pecans
1/4 cup chopped cilantro
1/4 cup sliced green onion
3 tsp lime zest
salt and pepper

METHOD
Start by slicing the sweet potatoes into 1-inch thick wedges and toss those with olive oil and salt and pepper, then place them onto a baking tray and into a 400 degree preheated oven.

While those are roasting in the oven you can make the lime butter.

Add 6 - 8 tbs room temperature butter to a mixing bowl and add 1 generous tbs finely minced fresh ginger, 1/4 cup chopped cilantro and 1/4 cup sliced green onion and then zest about 3 tsp of lime peel into the mix, cut the lime in half and squeeze some juice into it, then use a fork to mash it up.

That's plenty of butter for four or even more servings and I'm roasting enough sweet potato for four servings even though I'm only cooking two halibut fillets and, after the sweet potatoes have been roasting along for 20 - 25 minutes, season the halibut fillets with salt and pepper and then firmly press one side into a plate of finely ground pecans.

Cook those on the stove top in a nonstick, oven proof pan on medium high heat in a little butter, pecan side down.

After the pecans have toasted a little bit, very carefully flip the halibut over and place the pan into the oven to finish cooking the fish to your liking.