Barramundi Fillets with Roasted Sweet Potato and Brussels Sprout Chips

Name: Barramundi Fillets with Roasted Sweet Potato and Brussels Sprout Chips
Yield: 4 Servings
Ingredients: 1 small shallot, minced (about 1 1/2 teaspoons); 3 teaspoons fresh lime juice, divided; 1 1/4 teaspoons finely grated lime peel; 1 teaspoon white wine vinegar; 1/2 teaspoon honey; 5 tablespoons extra-virgin olive oil, divided; 1 3/4 pounds red-skinned sweet potatoes (yams); 5 tablespoons unsalted butter, room temperature, divided; 1 teaspoon chopped fresh thyme; Pinch of freshly grated nutmeg; 1/4 cup warm whole milk; 8 ounces brussels sprouts, leaves separated, cores discarded; 4 5- to 6-ounce barramundi fillets

By Molly Stevens

August 8, 2009

Recipe notes