Spice-Roasted Fish and Sweet Potato Strips
with cherry tomatoes

Name: Spice-Roasted Fish and Sweet Potato Strips
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Fish (like tilapia, mahi mahi, cod), sliced into bite-sized pieces; 1/2 lb Sweet potatoes, 'ribboned'; 8 oz Cherry tomatoes; 1 Shallots, sliced; 4 oz Arugula; 4 Tbsp Sunflower seeds (opt); 1/2 Limes, juice of; 1 Tbsp Honey; 1 tsp Paprika; 1/2 tsp Cumin; 1/2 tsp Coriander; 2 Tbsp Sherry vinegar; 2 tsp Dijon mustard; 3 Tbsp Cooking oil

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

Spice-Roasted Fish and Sweet Potato Strips

This dish will fill your kitchen with the aroma of Latin spices and everyone will be wondering, "When will dinner be ready?" Luckily, this doesn't take long to prepare!
Smarts: Juicy roasted tomatoes create an instant sauce!

Ingredients

Metric

Servings:

Spice-Roasted Fish and Sweet Potato Strips:

Fish (like tilapia, mahi mahi, cod) - 1 lb , sliced into bite-sized pieces
Sweet potatoes - 1/2 lb , 'ribboned'
Cherry tomatoes - 8 oz
Shallots - 1 , sliced
Arugula - 4 oz
Sunflower seeds (opt) - 4 Tbsp
Limes - 1/2 , juice of

Latin-Spiced Vinaigrette:

Honey - 1 Tbsp
Paprika - 1 tsp
Cumin - 1/2 tsp
Coriander - 1/2 tsp
Sherry vinegar - 2 Tbsp
Dijon mustard - 2 tsp
Cooking oil - 3 Tbsp

Prep

Create Latin-spiced marinade / vinaigrette - Combine honey, paprika, cumin, and coriander. Whisk in sherry vinegar, Dijon mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead and kept refrigerated)
Fish - Rinse, dry, and chop into bite-sized pieces.
Sweet potatoes - Use a peeler to shave off ‘strips’ of sweet potatoes (similar to what we do here with zucchini).
Marinate ingredients - Divide marinade / vinaigrette in half. Toss fish, sweet potatoes, and tomatoes with one half.
Shallots - Slice and add to fish mixture. (Can be done up to 3 days ahead)

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Make

Heat oven to 400F degrees (or 204C).
Spread fish mixture out onto a foil or parchment-lined sheet pan. You might want to do it over two sheet pans if the ingredients feel too crowded. Roast for 12 to 14 minutes, until fish is golden and tomatoes have exploded with juices.
Toss arugula and sunflower seeds with the other half of the Latin-spiced vinaigrette.
Finish Latin-spice roasted fish and sweet potato mixture with lime juice, and season to taste with more salt, pepper, and / or spices. Enjoy with arugula salad on the side.

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