Pan Fried Fish Fillets With Sweet Potatoes -

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Pan Fried Fish Fillets With Sweet Potatoes

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By Superclubs Resorts, Jamaica

Posted July 23rd, 2007

FabulousFoods.com Recommends: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson, (2007, Wiley)

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Servings:	4
Author Notes:	This recipe is a favorite at Jamaica's Superclubs all inclusive resorts.
Ingredients:	4 fillets of fish, 3 ounces each (cod, seabass or snapper work well) 2 tablespoons corn oil 6 tablespoons flour 1 sweet potato, peeled and sliced very thin Sauce: 2 tablespoons sugar 1/2 cup water 3 ounces white wine or rice vinegar 1/2 cup onion, minced 1/2 cup green bell pepper, finely chopped 1/2 cup red bell pepper, finely chopped 1/2 cup carrots, julienned 2 ounces oil 1 teaspoon hot sauce 1 teaspoon thyme 2 tablespoons butter
Instructions:	Heat the 6 ounces corn oil in a large skillet and fry the slices of sweet potato in a single layer (you may have to do this in batches) until cooked through, about 2 minutes per side. Remove potato sliced from oil and lay on a sheet of paper towel to absorb excess oil. Save oil in pan for frying fish. Sprinkle both sides of fish with salt. Dust fish with flour on both sides and fry on both sides, about 2-3 minutes per side depending on thickness of fish. Remove fish to paper towels to drain excess oil. Cover potatoes and fish with foil to keep warm. In a small sauce pan, mix sugar, vinegar and water together, then add onions, peppers and carrots and cook for 2 minutes. Add oil and butter and cook for a few minutes longer. Add hot sauce and thyme and salt and pepper to taste. To serve Lay potato slices on plate, top with fish and pour sauce on top.