Roasted Halibut with Miso-Glazed Sweet Potatoes

• Ten 8-ounce halibut steaks, cut about 3/4 inch thick
• 1/4 cup olive oil
• 2 teaspoons thyme leaves
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sake
• 1 tablespoon mirin
• 2 teaspoons soy sauce
• 1 1/2 teaspoons yellow miso
• 3 pounds sweet potatoes, peeled and cut into 1/2-inch dice
• Salt and freshly ground pepper
• 1 1/2 tablespoons fresh lime juice
• 1/2 cup loosely packed flat-leaf parsley leaves
• Five-Vegetable Slaw, for serving

1. Preheat the oven to 425.
2. Put the halibut in a large shallow dish and rub the steaks all over with the olive oil and thyme.
3. Let stand at room temperature for 30 minutes.
4. In a large bowl, whisk the melted butter with the sake, mirin, soy sauce and miso until combined.
5. Add the sweet potatoes and toss to coat.
6. Spread the sweet potatoes on a large rimmed nonstick baking sheet and roast them for 35 minutes, turning once, until tender and lightly browned.
7. Shortly before serving, heat a cast-iron grill pan until almost smoking.
8. Season the halibut steaks with salt and pepper and grill, turning once, until they are just cooked through, about 7 minutes.
9. Toss the sweet potatoes with the lime juice and parsley leaves.
10. Set the halibut steaks on plates and top with the Five-Vegetable Slaw.
11. Spoon the sweet potatoes alongside and serve immediately.

olive oil, thyme, unsalted butter, sake, mirin, soy sauce, yellow miso, sweet potatoes, salt, lime juice, parsley, vegetable

Taken from www.foodandwine.com/recipes/roasted-halibut-with-miso-glazed-sweet-potatoes (may not work)