BROILED TILAPIA WITH SWEET POTATO CRUST
AND VANILLA CREAM SAUCE
from Gabrielle

 

Filling:

Crust:

Sauce:

Grind the sweet potatoes, juices, butter, salt and ginger together and set aside. Grind the graham crackers, pecans and butter together. Cover the fish with the sweet potato mixture, then sprinkle the pecan mixture over the sweet potato mixture. Broil the fillets until golden brown, approximately 4 minutes.

In a 6 inch skillet, add the cream, vanilla, seafood stock (or water) and seasoning. Bring to a boil and cook for 45 seconds, until the alcohol in the vanilla is gone and the sauce coats the back of a spoon.

Pool the sauce on a plate, place the broiled fish fillet on top and serve.

Yield: 2 servings.

 

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Chuck Taggart   (e-mail chuck)