2 red bell peppers
1/4 c olive oil
1/2 c chopped red onion
1 shallot, peeled and minced
Pinch of kosher salt and black pepper
2 T minced garlic
1 c chicken broth
1/2 c Mutha sauce (accoutrement section of this website)
1 T heavy cream
Juice of 1/8 lemon
4 mahi-mahi (tilapia may be substituted) 1/2" fillets, about 1 1/2 lbs
Kosher salt and black pepper
1/4 c Creole mustard like Zatarain's
2 c peeled and shredded sweet potatoes
1/2 to 2/3 c olive oil
Preheat the broiler. Line a small low-sided pan with foil. Set the peppers on the pan and place the pan under the broiler for 4-5 minutes on each side till the skin blisters and blackens. Drop the peppers into a brown paper bag and seal it for several minutes to loosen the skins. Pull the peppers out, peel and remove the seeds. Dice and set aside.
Heat 1/4 c olive oil over medium-high heat. Add the onions , shallots and pinches of salt and pepper. Cook till soft. Add the garlic and cook for 1 minute. Add the peppers. Add chicken broth, Mutha sauce, heavy cream and lemon juice and simmer for 5 minutes. Add sauce contents to a food processor and whirl smooth. Keep sauce warm while preparing fish.
Season fish with salt and pepper and spread the top of each filet with a rounded T of mustard. Squeeze the moisture out of
the sweet potatoes. Press 4 to 5 T of sweet potatoes on top of the mustard coated fish. Season with salt and pepper again.
Heat 1/2 c olive oil over medium-high heat till it sizzles when a drop of water is added to the pan. Cook 2 filets at a time, potato side down first. Cook for 2 or 3 minutes till potatoes are brown but not burned. Don't check the color of the potatoes till the 2 minute mark. When browned, flip the fish over and cook 2 to 4 more minutes, till cooked through. Remove from pan and drain on paper towels while cooking the other 2 filets. Add more oil to the pan if necessary but remember to heat the new oil before adding the fish.
Ladle sauce onto eat plate. Place the fish on top of the sauce.
Time: 1 hour Serves: 4
This recipe requires work but is so worth it! The original recipe is from Dinosaur Bar B Que by John Stage and Nancy Radke.