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| Carolina's Sweet Potato Crusted Filet of Flounder with Avocado Salsa & Blueberry Vinaigrette |
| 4 servings |
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| Flounder Ingredients |
2 lb Flounder (8 ounce filet per serving)
2 lb Sweet Potatoes
6 C Oil (for frying)
1/4 C Flour
1 1/2 C Heavy Cream
2 C Corn Starch
Salt & Pepper
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| Salsa Ingredients |
3 Avocados
2 Very Ripe Tomatoes
1/2 Red Onion
2 Cloves Garlic
3 t Cilantro
1/4 C Lime Juice
1/4 C Olive Oil
Salt & Pepper
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| Blueberry Vinaigrette Ingredients |
3 Cloves Garlic
1/4 C Shallots
1/4 C Lime Juice
1/2 C Blueberries (may be frozen)
4 T Dijon Mustard
1/2 C Olive Oil
Salt & Pepper |
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| Method For Vinaigrette |
| Peel garlic.
In blender, puree garlic, shallots, lime juice and blueberries until smooth.
Strain to remove seeds.
Whisk in mustard and olive oil.
Salt and Pepper to taste. |
| Method For Flounder |
| Heat oil in large heavy skillet.
Peel and grate sweet potatoes.
Sprinkle fish with salt, pepper and flour on both sides.
Toss sweet potatoes with cornstarch.
Dip fish in heavy cream; then lightly press sweet potatoes in the fish flesh.
Deep fry fish for 15 minutes.
Serve with avocado salsa and blueberry vinaigrette.
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| Method For Salsa |
- Peel and seed avocados; chop into large chunks.
- Wash, seed and chop tomatoes.
- Dice onions into small pieces.
- Chop garlic finely.
- Chop cilantro.
- In large bowl, mix all vegetables.
- Add lime juice and olive oil.
- Salt and pepper to taste.
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