Preheat oven to 425 degrees. Once heated, place sweet potato in the oven until fork tender, about 30-40 minutes.

Remove the sweet potato’s skin and discard. Place sweet potato in a food processor.

Heat two tablespoons of olive oil in a cast iron skillet over medium high heat.

Once hot, add sage leaves. Cook until crisp. Remove from pan and set aside.

Cook the mushroom and onion slices for 5-7 minutes in the same cast iron skillet used for the sage and set aside.

In a small non-stick pan, cook garlic for 60-90 seconds, and set aside.

Heat a large sauté pan over medium heat. Add tamari and half of the cooked garlic and cook for 60 seconds.

Add torn kale and water, put a lid on it, and remove from the heat.

Add remaining cooked garlic to the sweet potato in the food processor. Sprinkle with sea salt.

Mix 1 tablespoon of chili crisp to the food processor with the sweet potato. Add ricotta and lemon juice. Purée sweet potato mixture.

In the same cast iron skillet used for the mushrooms, onions, and sage, place an additional tablespoon of oil, and heat on medium high until oil is hot, then place the halibut in the pan skin-side down (you should hear a nice sizzle). Sprinkle chili crisp over the top of the halibut and sprinkle with Adobo. Leave on the flame for two minutes.

Place the cast iron skillet with the halibut in the oven for 12-15 minutes. Check for doneness by squeezing the sides of the fish. There should be a slight firmness.

To Plate:

Smear a good amount of the sweet potato purée in a curve on the plate.

Plate the kale inside the curve of the sweet potato.

Place the halibut on the kale.

Arrange the mushroom and onion mixture along the upper curve of the sweet potato.

Dress with crispy sage.

Enjoy!