Friday, January 22, 2010

Tilapia and Mashed Yams with Pancetta-Sage Breadcrumbs

Tonight's recipe comes from the local newspaper, The Source. But actually the newspaper's recipe comes from the January Bon Appetit. I missed it when I looked at the magazine. The Tilapia was one special this week.

Tilapia and Mashed Yams with Pancetta-Sage Breadcrumbs

Serves 4


2 oz. thinly sliced Pancetta, chopped

1 cup fresh breadcrumbs (from French or sourdough bread with crust, ground in food processor)

1 tbsp. plus 1 1/2 tsp. chopped fresh sage

2 pounds medium red skinned sweet potatoes, pierced all over with fork

3 tbsp. butter, divided

4, 5- to 6-ounce tilapia filets or 8, 2- to 3-ounces filets


Saute pancetta in large, nonstick skillet over medium heat until crisp. Transfer to small bowl. Add bread crumbs and 1 tbsp chopped sage to drippings in skillet; stir over medium-high heat until bread crumbs are almost crisp, 5 minutes. Transfer to bowl with pancetta. Cool. Reserve skillet.

Place sweet potatoes on plate in microwave on high until very soft, 5 to 8 minutes per side, depending on size of sweet potato. Transfer potatoes to work surface. Cut in half lengthwise: scoop out pulp and place in medium glass bowl. Discard skin. Add remaining chopped sage and 1 tbsp butter to potatoes; mash until almost smooth. Season to taste with salt and fresh ground black pepper.

Sprinkle fish filets with salt and pepper. Melt remaining 2 tbsp butter in same nonstick skillet over medium heat. Add fish filets and cook until golden brown on outside and just opaque in center, 3 to 4 minutes per side.

If necessary, rewarm sweet potatoes in microwave; divide them among 4 plates. Top each serving with 1 fish filet, sprinkle generously with pancetta-sage bread crumbs and serve.

I made sauteed zucchini as a side dish. Actually it was Chris that cooked the zucchini and cooked the fish... I did the prep work. Seems like I was the scullery maid...

We also had a nice bottle of wine which I received from my boss for Christmas. Estrancia 2006 Merlot. Very nice wine.

No comments: