For those of you that didn’t see my Facebook post, my computer crashed on me. I immediately ordered a new one and it finally arrived so I’m back in business! Since I’ve missed so much time, I’ve decided to just give you a bunch of the recipes I’ve been making until I’ve caught up. Then I’ll get back to the daily stuff and grocery hauls. Sound good? Good For this recipe, I really wanted to do something different with my fish. To me, a good crust on a fish brings such a great flavor. This sweet potato crust fit the bill perfectly! It was slightly sweet, had a bit of crunch and kept the fish nice and moist underneath. As an added bonus, the potatoes help to make it a more filling dish. Without further ado, here’s the recipe.
Sweet Potato Crusted Mahi Mahi
2 lbs wild-caught mahi mahi fillets (4 – 8 oz fillets)
4 small garnet yams, peeled and shredded in food processor
1 small onion, minced in food processor
4 pastured egg whites
2 tsp granulated garlic
sea salt and pepper to taste
2 tbsp avocado oil
Heat a pot of boiling water and add the shredded yams. Boil until softened, about 5 minutes. Drain and set aside. Once cooled, combine with the onion in a shallow dish. Add the egg whites and spices to another shallow dish and whisk until frothy. Heat 1 tbsp of oil in a saute pan. Place each fillet of fish first into the egg white mixture and then into the yam mixture, pressing the potatoes in as much as you can. Place 2 fillets in the hot pan and cook until potatoes are browned and crispy, about 4-5 minutes per side. Repeat with the other tbsp of oil and 2 fish fillets. Serve over sauteed greens.
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