Apparently 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 … Continue reading →