Saturday, September 14, 2013

Sweet Potato and Poblano Salad with Green Chile Broiled Grouper

I love it when this happens. This was just a random dinner that I threw together because I had a little extra time before Kevin came home from work and the baby was on his best behavior. But it was SO GOOD that I just had to share it. Of course, my method for determining its blog-worthiness was Kevin's seal of approval.

This meal was loosely based on my Broiled Haddock Salad with Roasted Sweet Potatoes and Sweet Maple Dressing, which was inspired by my favorite salad at Ramsi's Cafe on the World. I fried up some bacon and then sautéed onions and poblano peppers in the bacon grease while I roasted a cubed sweet potato. While everything was cooking up, I made a salad of romaine lettuce and spinach, avocado, cucumber and pepitas and tossed it all with a lemon dijon dressing. When the sweet potatoes were out of the oven, I threw in the green chile topped Grouper and broiled it until it was white, flaky and delicious. I mixed it all together and it turned into an awesome dinner salad!

I love salad and have come up with so many fun combinations since I stopped being afraid of vegetables. I feel like you pretty much can't go wrong. Do you have a favorite salad? Share the link in the comments below - I'd love to try something new!

Sweet Potato and Poblano Salad with Green Chile Broiled Grouper
Serves: 4
Time: 60 Minutes

For the Salad
1 tbsp olive oil
1sweet potato, cut into 1 inch cubes
1 tsp cinnamon
1 tsp paprika
Salt and pepper to taste
4 slices bacon
1 white onion, thinly sliced
3 poblano peppers, sliced into thin rings
8 cups salad greens of your choice
1/2 large cucumber, thinly sliced
1 avocado, diced
1/4 cup pepitas
4 Grouper filets, about 4oz (1/4 lb) each
Juice of 1/2 lemon
1 4oz can diced green chiles

For the Dressing
1/8 cup olive oil
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp dried oregano
Salt and pepper to taste

Preheat oven to 350F

In a large bowl, toss sweet potatoes with olive oil, cinnamon, paprika, salt and pepper.

Spread sweet potatoes in an even layer on a baking sheet and roast for 35 to 40 minutes, until tender.

While sweet potatoes are roasting, heat a skillet over medium heat. Cook bacon for 6-8 minutes, turning often, until crispy. Remove from pan and set aside.

Add onion to skillet and cook until translucent, about 2 to 3 minutes, stirring frequently. Add poblano peppers and cook for an additional 5 minutes, stirring often, until peppers are soft. Place peppers and onions in a small bowl. Crumble bacon and add to bowl with peppers and onions.

While potatoes are still roasting, assemble your salad. Add salad greens, cucumber, avocado and pepitas to a large bowl. In a separate bowl, whisk together dressing ingredients until well combined. Pour over salad and toss to coat.

When sweet potatoes are roasted, remove from oven and turn heat up to broil. Add sweet potatoes to a bowl with your other peppers, onions and bacon.

Place grouper filets on a lightly oiled baking sheet. Drizzle with lemon juice and sprinkle with salt and pepper. Spoon an even amount of green chiles onto each filet. Broil for 10 minutes, until fish is white and flaky inside.

Add an even amount of salad to each plate. Top with sweet potato and pepper mixture and one grouper filet. Enjoy!

Note: If you plan to save any for leftovers, store the warm ingredients (sweet potato and pepper mixture and fish) separate from the salad so you can easily reheat them.