Seared Snapper with Roasted Sweet Potato Salad

seared snapper with roasted sweet potato saladApparently I forgot about some sweet potatoes from my last installment of my CSA (community supported agriculture) box. Let’s just say that the ground has been frozen here for a long time and who knows how old they were. The good news is, root vegetables seem to last forever and inspiration finally struck. I’m always glad for the durability of root vegetables when I do things like let my veggie drawer freeze or forget things for months at a time. I just rinsed, peeled and roasted and they were as delicious as the ones I remember eating in November. At the market I found a really gorgeous piece of red snapper that just begged for a colorful plate. The black beans and lime butter tied it all together and while it’s a great meal on its own, I used this as a main course to follow the lobster salad. A delicious tropical meal indeed.

Salad
3 large sweet potatoes
14 ounce can black beans
salt and pepper
olive oil

Fish
½ cup red grapefruit juice
1 pound red snapper
salt and pepper
butter
olive oil

Lime Butter
juice of two limes
3 tablespoons butter
½ teaspoon salt

Serves 4

Salt and pepper the snapper and then place in a shallow dish skin side up with the grapefruit juice. Marinate at least one hour while fish comes to room temperature.red snapper marinating in grapefruit juicePreheat oven to 400. Dice the sweet potatoes (a mandoline cuts down on the time and helps with uniformity). diced sweet potatoesSeason with salt and pepper and toss in 1 tablespoon olive oil. Roast 20 minutes tossing halfway through. Reserve. Add rinsed black beans.

Heat a sauté pan to medium high. Melt ½ tablespoon butter and ½ tablespoon olive oil into pan. Cut the fish into four equal pieces. Sear the fish for a couple of minutes skin side up until you can see the meat has darkened about halfway through. Flip. Again, sear for a couple of minutes until you can see the meat is cooked through. Watch carefully as the fish won’t need much time at all. Remove from heat and let rest 2-5 minutes.

Melt the butter and mix in the lime juice and salt.

Drizzle half the lime butter on the fish and half onto the salad. Serve immediately.

Comments

Seared Snapper with Roasted Sweet Potato Salad — 1 Comment

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