Broiled Tilapia With Sweet Potato Crust
Two 6 ounce tilapia fillets, seasoned (or substitute any mild white fish)
Filling:
3 sweet potatoes, cooked and peeled (14 ounces after cooking)
3 teaspoons fresh lemon juice
4 teaspoons fresh orange juice
1 tablespoon unsalted butter
1 teaspoon salt
1/2 teaspoon minced ginger
Crust:
3 graham crackers
1 cup roasted pecans
2 tablespoons melted butter
Sauce:
5 tablespoons heavy cream
1 tablespoon pure vanilla extract
2 tablespoons r water
Pinch of seafood seasoning
Grind the sweet potatoes, juices, butter, salt and ginger together and set
aside. Grind the graham crackers, pecans and butter together. Cover the fish
with the sweet potato mixture, then sprinkle the pecan mixture over the sweet
potato mixture. Broil the fillets until golden brown, approximately 4 minutes.
In a 6 inch skillet, add the cream, vanilla, seafood stock (or water) and
seasoning. Bring to a boil and cook for 45 seconds, until the alcohol in the
vanilla is gone and the sauce coats the back of a spoon.
Pool the sauce on a plate, place the broiled fish fillet on top and serve.
Yield: 2 servings.
It is possible to store the mind with a million facts and still be entirely
uneducated.
- Alec Bourne