This was really good. The fish was quite fluffy. You don't have to make the mashed sweet potatoes. You can add a different vegetable to go with the fish. But I personally love sweet potatoes!
Bon Appetit, January 2010
Prep: 30 minutes
Total: 45 minutes
4 servings
2 oz thinly sliced pancetta (Italian bacon) chopped
1 cup fresh breadcrumbs (from French or sourdough bread with crust, ground in processor)
1 tbsp plus 1 1/2 tsp chopped fresh sage
2 lbs medium yams (red-skinned sweet potatoes), pierced all over with fork
3 tbsp butter, divided
4 5- to 6-oz tilapia fillets or eight 2- to 3-oz fillets
Saute pancetta in large nonstick skillet over medium heat until crisp. Transfer to small bowl. Add breadcrumbs and 2 tsp chopped sage to drippings in skillet; stir over medium-high heat until breadcrumbs are almost crisp, 5 minutes. Transfer to bowl with pancetta. Cool (reserve skillet).
Place yams on plate and microwave on high until very soft, 5 to 8 minutes per side, depending on size of yam. Transfer yams to work surface. Cut yams in half lengthwise; scoop out pulp and place in medium glass bowl. Discard skin. Add remaining 1 1/2 tsp chopped sage and 1 tbsp butter to yams; mash until almost smooth. Season to taste with salt and freshly ground black pepper.
Sprinkle fish fillets with salt and freshly ground black pepper. Melt remaining 2 tbsp butter in same nonstick skillet over medium-high heat. Add fish fillets and cook until golden brown on outside and just opaque in center, 3 to 4 minutes per side.
If necessary, rewarm yams in microwave. Divide mashed yams among 4 plates. Top each serving with 1 fish fillet, sprinkle generously with pancetta-sage breadcrumbs, and serve.
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