Sweet Potato Crusted Fish with Cilantro Lime Vinaigrette

Sweet Potato Crusted Fish with Cilantro Lime Vinaigrette
Adapted from mylifeasamrs.com
Sweet Potato Crusted Fish with Cilantro Lime Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mylifeasamrs.com

Ingredients

  • Cilantro Lime Vinaigrette (Yields: 1/2 cup):

  • 1

    cup cilantro - packed

  • 1

    medium clove garlic

  • 2

    limes- juiced (about 1/4 cup)

  • 1/2

    cup light olive oil

  • 1

    tablespoon mayonnaise

  • 1

    teaspoon salt

  • 1/2

    teaspoon pepper

  • pinch of sugar (1/2 tsp)

  • Fish:

  • 1

    pound light flaky fish (Dolphin, Tilapia, Grouper, Snapper, Halibut etc)

  • 2

    medium sized sweet potatoes, peeled and shredded

  • 1

    egg plus 2 egg whites

  • 1/2

    cup flour - seasoned with a little salt & pepper

  • 2

    TBS canola oil (or any light oil)

  • 2

    TBS butter

  • Salad:

  • Mixed Greens

  • 2-4

    oz Goat Cheese

  • 1

    cup fresh green beans, blanched

  • Handfull of Grape or Cherry Tomatoes

  • Black beans, drained and rinsed

Directions

Combine vinaigrette ingredients into a food processor, mini chopper, or blender and pulse until well combined. Refrigerate until ready to use. If serving over salad, prepare salad now so it is ready to go. Add flour to a pie plate (or any dish with sides) and season with salt and pepper. In another one, whisk together 1 egg plus 2 egg whites. Heat a large skillet (one with a fitted lid) over medium to medium high heat. Add 1 tablespoon of butter plus 1 tablespoon oil (you may need extra if it's a large skillet - you want the entire bottom coated). Allow this to heat up. Eyeball the size / shape of the pieces of fish and then, add a small mound of shredded sweet potatoes about the same size & shape (one mound for each piece of fish). Quickly dredge the fish into flour mixture, then egg wash, and set on top of the sweet potatoes in the pan. Repeat with each piece of fish. Top with additional shredded sweet potatoes, making sure there is a good even layer on top of the fish. Cover the pan with a lid and allow to cook for 7-8 minutes (check after 5 minutes to see if the bottom is browning too much). When bottom has browned, they are ready to flip. Using a spatula, gently remove the pieces of fish from the pan (one at a time). Set on a plate for just a moment. Add the last tablespoon of oil & butter to the pan making sure it coats the bottom of the pan evenly. Using the spatula, carefully (one at a time) flip the fish into the pan (uncooked side down). Cove pan with lid and allow to cook for an additional 5-7 minutes until done. The fish doesn't dry out due to the natural moisture in the potatoes! When both sides are browned, remove the fish fish from the skillet, serve over mixed salad, and then top with cilantro lime vinaigrette. Delicious.

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