Sweet Potatoes and Mahi Mahi
Mashed sweet potatoes
Serves 2-4
Ingredients
- 2 pounds sweet potatoes
- water
- salt to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter, melted
- ¼ cup whole milk
Directions
- Peel sweet potatoes (cut into large chunks if necessary) and add to a large pot, add water to cover sweet potatoes, cover pot, place on high heat and bring to a boil. When the pot comes to a boil, salt the water to taste; cover and let cook until a knife inserts easily; drain well
- Add the hot sweet potatoes and the other ingredients to a large bowl and mash until smooth
Pan-seared mahi mahi in tomato sauce
These days it is easy to get fish already cleaned and pre-cut so don’t be intimidated to use fish. While this recipe calls for Mahi Mahi, any firm white fish will work – red snapper, grey snapper etc.
Ingredients
- 2 pounds mahi mahi, cleaned & cut into 2-inch thick steaks
- salt and pepper to taste
- 3 – 4 tablespoons vegetable or canola oil
- ½ cup finely minced onions
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic finely minced
- 1 cup tomato sauce
- 1 cup water
- 2 teaspoons hot pepper sauce
- 1 teaspoon sugar (optional)
Directions
- Pat the fish dry and season with salt and pepper to taste; set aside
- Add oil to a large pan and heat on high heat until hot but not smokin
- Working in batches, add fish to pan and let brown on one side first, then turn and let brown on the other side. You will know when the fish is ready to turn because it will release easily from the pan; it will take less time to brown once turned (in other words, if it took 2 minutes to brown on the first side, it would take 1 minute on the other side). Do not worry about the fish being cooked all the way through at this stage, all you are seeking to do is to give the fish some colour by lightly browning it
- Set aside the seared fish and add 1 tablespoon of oil to the pan and reduce the heat to medium
- Add onions, season with salt, reduce heat to low and cook until softened (about 2 – 3 minutes)
- Add thyme and garlic to softened onions and cook for 1 – 2 minutes
- Raise heat to high and add tomato sauce, water and pepper sauce, stir and bring to a boil, reduce heat to low and let simmer for 12 – 15 minutes uncovered or until the liquid is reduced by half. Taste for seasoning and adjust if necessary. If the sauce tastes a little tart (this will depend on the brand of tomato sauce), stir in the sugar to balance the flavour
- Raise heat to high and add fish along with any juices in the plate from resting. Spoon the sauce continuously over the fish, basting it and letting the fish heat through and complete cooking. To test if the fish is cooked, take a fork and flake a piece of fish from the thickest part
- Serve with the mashed sweet potatoes, rice, ground provisions, cous-cous, buttered pasta noodles or bread
