Jerk Halibut Steaks with Sweet Potato Wedges

From Good Housekeeping

Halibut, a firm-fleshed fish, is often sold as fillets, but it's one
of the few "flat" fish thick enough to be cut into steaks -- which are
usually a better buy.

Yields: 4 main-dish servings

Total Time: 31 min
Prep Time: 15 min
Cook Time: 16 min

Ingredients
2 pound(s) (about 2 large) sweet potatoes [1 kg]
2 green onions, chopped
1 jalapeño chile, seeded and chopped
2 tablespoon(s) fresh lime juice
1 tablespoon(s) peeled, grated fresh ginger
1 teaspoon(s) dried thyme
1 teaspoon(s) ground allspice
2 tablespoon(s) olive oil
1/4 teaspoon(s) (plus 1/8 teaspoon) ground red pepper (cayenne)
Salt
4 piece(s) (about 6 ounces each) halibut steaks, 1-inch thick [672 g]

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Directions
1. Lightly grease grill rack. Prepare outdoor grill for covered direct
grilling over medium heat.
2. Cut each unpeeled sweet potato lengthwise in half. Place sweet
potato halves on microwave-safe plate and cook in microwave oven on High 8 minutes or until almost fork-tender, rearranging sweet potatoes halfway through cooking.
3. Meanwhile, in medium bowl, combine green onions, jalapeño, lime juice, Worcestershire, ginger, thyme, allspice, 1 tablespoon olive oil, 1/4 teaspoon ground red pepper, and 1/4 teaspoon salt. Add halibut steaks, turning to coat. Let stand 5 minutes.
4. Cut each sweet potato half into 4 wedges. In another medium bowl, toss sweet potatoes with 1/4 teaspoon salt, remaining 1 tablespoon oil, and 1/8 teaspoon ground red pepper until coated.
5. Place halibut and sweet potatoes on hot grill rack. Spoon half of
jerk marinade in bowl on halibut; discard remaining marinade. Grill halibut steaks 8 to 10 minutes or until opaque throughout, turning over once. Grill sweet potato wedges 6 to 7 minutes or until tender and lightly charred, turning over once. Transfer to platter as they are done. Garnish with lime wedges.