- Grill Interrupted - http://grillinterrupted.com -

Sweet Potato Soup with Blackened Halibut


We made this soup during our Boot Camp at the Culinary Institute of Canada, PEI. It was so simple yet so delicious. A must for your repertoire to serve to guests. The blackened fish is the perfect accompaniment to each mouthful of this flavourful and creamy soup.



 Sweet Potato Soup with Blackened Halibut

Adapted from The Culinary Institute of Canada

Serves: 4


4 slices halibut, 1 1/2 inches thick
2 tablespoons blackening spices
1 cup onion, chopped
1 tablespoon butter
2 cloves garlic, minced
1 carrot, grated
1 sweet potatoe, grated
1 cup milk
1/2 cup cream
Salt and Pepper, to taste
Tabasco, to taste
1 Bay leaf


  1. In a Medium sized sauce pot, add butter and onions and cook until sweated. Add garlic, carrots and sweet potatoes. Cook slightly add bay leaf. Add milk and cream and bring to a simmer . Cook for 10 minutes.
  2. In a blender, puree the soup and put through a fine strainer. Season to taste with salt, pepper, and Tabasco.
  3. Spice halibut with blackening rub evenly on both sides.
  4. Heat cast iron skillet over Medium-High heat. Add 1 tablespoon olive oil and 1 teaspoon butter.
  5. Put halibut into hot skillet and cook 2-3 minutes on each side, turning only once.
  6. To serve, bring the soup back to a simmer and add halibut.