This recipe is loaded with vision–protecting nutrients and other antioxidants. Tuscan kale, sweet potatoes and halibut contain beta carotene, lutein, zeaxanthin, zinc and omega-3 fats; while onion, ginger and turmeric provide anti-inflammatory compounds that can protect against heart disease, Alzheimer’s disease and certain cancers. Regular kale can be substituted for Tuscan kale and boneless skinless chicken breasts can be used instead of halibut, but cooking time must be adjusted.

- Jessica Siegel, Registered Dietitian

INGREDIENTS:
-cooking spray
1 1/2 tablespoons Napa Valley organic olive oil
1 small organic onion, sliced into half moons
1 tablespoon fresh peeled minced gingerroot
1 8-ounce orange-fleshed sweet potato peeled, quartered lengthwise, thinly sliced
1 bunch Tuscan black kale (about 8 leaves), thick stems removed, leaves thinly sliced
2 tablespoons plain rice vinegar
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
4 5-ounce pieces halibut
1/2 teaspoon McCormick ground turmeric
8 teaspoons Maille old style whole grain Dijon mustard

DIRECTIONS:
– Preheat the broiler. Spray a broiler pan with cooking spray.
– Heat olive oil over medium heat in a 12-inch skillet. Add onion and ginger and cook two minutes. Add sweet potato and kale and drizzle with vinegar; mix well. Season with cayenne, salt and pepper and mix. Cover with a lid or large baking sheet and reduce heat to low. Cook 20 minutes, until sweet potatoes are tender.
– While vegetables are cooking, sprinkle tops of fish with turmeric and use a paper towel to gently rub it into the fish. Spread two teaspoons of mustard over the tops of each piece of fish. Broil without turning, six to seven minutes, until exterior is opaque. Remove from oven.
– Transfer vegetables to a serving platter and place fish on top. Serve immediately.

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