Dinner tonight was a home run. This word choice has nothing to do with the World Series being on tonight. (or does it?!) It was just a flat out delicious meal.
I found this recipe on Pinterest and it was love at first sight. I knew that I'd be whipping it up in no time. You can trace the original recipe back to here. I did modify it a little because I cook for four other adults and a two year old. I added the modifications into the recipe I provided here. The instructions sound a little complicated, but once I did the first one, it was totally easy after that.
This blogger has a great selection of easy, delicious looking recipes. So far I've tried two and both have been crazy good! The other recipe I tried (Easy Cheesy Hot Bean Dip) didn't last more than 10 minutes around here. It was an appetizer of sorts. It didn't even last long enough to get a picture, but it is a great simple party food or appetizer for the family.
My revisions to the original recipe are in bold.
Here is my version of the main course.
It was a hit and it will gladly be put into the Baltzell recipe box.
Sweet Potato Crusted Fish with Cilantro Lime Vinaigrette
Ingredients:
Cilantro Lime Vinaigrette:
2 cups fresh cilantro - packed (We LOVE cilantro!)
2 medium cloves of garlic
2 limes- juiced (about 1/4 cup)
1/2 cup light olive oil (I ran out of EVOO, so used 1/4 EVOO and 1/4 Canola)
2 tablespoons mayonnaise
1 tablespoon scourcream
1 teaspoon salt
1/2 teaspoon pepper
pinch of sugar (1/2 tsp)
(I had to improvise at the last minute because I was cooking for 5 and was afraid we would run our of dressing, so I added about half a bottle of ranch dressing to the final product. It did change the taste a little but it was still delicious, and definitely made it stretch.)
Fish:
1 pound Tilapia, or any light flaky fish (Dolphin, Grouper, Snapper, Halibut etc... I used a family pack of tilapia and it was perfect)
2 medium sized sweet potatoes, peeled and shredded (I used 5 small)
1 egg plus 2 egg whites
1/2 cup flour - seasoned with a little salt & pepper
2 TBS canola oil (or any light oil) (I used 2 tbs per batch, and had 3 batches)
2 TBS butter
Salad:
Mixed Greens
Black beans, drained and rinsed
1 Can of corn drained
1 small-medium onion, chopped
1 cup of salsa
2 cups fresh cilantro - packed (We LOVE cilantro!)
2 medium cloves of garlic
2 limes- juiced (about 1/4 cup)
1/2 cup light olive oil (I ran out of EVOO, so used 1/4 EVOO and 1/4 Canola)
2 tablespoons mayonnaise
1 tablespoon scourcream
1 teaspoon salt
1/2 teaspoon pepper
pinch of sugar (1/2 tsp)
(I had to improvise at the last minute because I was cooking for 5 and was afraid we would run our of dressing, so I added about half a bottle of ranch dressing to the final product. It did change the taste a little but it was still delicious, and definitely made it stretch.)
Fish:
1 pound Tilapia, or any light flaky fish (Dolphin, Grouper, Snapper, Halibut etc... I used a family pack of tilapia and it was perfect)
2 medium sized sweet potatoes, peeled and shredded (I used 5 small)
1 egg plus 2 egg whites
1/2 cup flour - seasoned with a little salt & pepper
2 TBS canola oil (or any light oil) (I used 2 tbs per batch, and had 3 batches)
2 TBS butter
Salad:
Mixed Greens
Black beans, drained and rinsed
1 Can of corn drained
1 small-medium onion, chopped
1 cup of salsa
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.
Mix the black beans, corn, onion and salsa in a bowl, set aside or refrigerate
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 to the oil. About the same size & shape of the fish. (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). Cover pan with lid and allow to cook for an additional 5-7 minutes until done. (I almost doubled this recipe. If making more than a couple of filets, just repeat this step of adding oil before you flip the fish over with every batch. Doing this prevents the sweet potatoes from sticking to the pan and not the fish. The first batch I had one pretty side and one ugly side.)
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 black bean salsa and cilantro lime vinaigrette.
Can't forget about dessert! Simple, and insanely delicious and totally perfect for a cold, fall night! I will probably be making it for every holiday party I attend...and then some! (no pictures, so sorry!) Found it HERE.
If serving over salad, prepare salad now so it is ready to go.
Mix the black beans, corn, onion and salsa in a bowl, set aside or refrigerate
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 to the oil. About the same size & shape of the fish. (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). Cover pan with lid and allow to cook for an additional 5-7 minutes until done. (I almost doubled this recipe. If making more than a couple of filets, just repeat this step of adding oil before you flip the fish over with every batch. Doing this prevents the sweet potatoes from sticking to the pan and not the fish. The first batch I had one pretty side and one ugly side.)
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 black bean salsa and cilantro lime vinaigrette.
Can't forget about dessert! Simple, and insanely delicious and totally perfect for a cold, fall night! I will probably be making it for every holiday party I attend...and then some! (no pictures, so sorry!) Found it HERE.
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