We think this is one fine fancy-pants dish. The sweet potato crust not only seals in the succulence of the fish but also gives it a crunchy, caramelized coating. The sauce of roasted red peppers simmered with lots of aromatics makes for a sexy finish.

　　

Ingredients

feeds 4

　　

The Sauce

2 red bell peppers

　　1/4 cup olive oil

　　1/2 cup chopped red onion

　　1 shallot, peeled and minced

　　Pinch each of kosher salt and black pepper

　　2 tablespoons minced garlic

　　1 cup chicken broth or stock (to make your own, see page 168)

　　1/2 cup Mutha Sauce (page 165)

　　1 tablespoon heavy cream

　　Juice of 1/8 lemon

　　

The Fish

4 mahi-mahi, tilapia, or other firm, white, 1/2-inch-thick fish fillets (about 1 1/2 pounds)

　　Kosher salt and black pepper

　　1/4 cup Creole mustard (preferably Zatarain’s) or Dijon mustard

　　2 cups peeled, shredded yams or sweet potatoes

　　Coarsely ground black pepper

　　1/2 to 2/3 cup olive oil

　　

Step 1

Preheat the broiler. Line a small low-sided pan with aluminum foil. Set the peppers in it and stick the pan under the flaming hot broiler. Broil for 4 to 5 minutes on each side, til the skin blisters and blackens. Drop the peppers into a brown paper bag and seal them up for several minutes to let the steam loosen their skins. Pull the peppers out, peel, and remove the seeds. Dice the flesh and set aside.

　　

Step 2

Whip up the sauce. Fling a saucepan over medium-high heat. Pour in the oil and let it heat. Add the onions and shallots, seasoning with a pinch of salt and pepper. Cook til soft. Add the garlic and cook for 1 minute more before dumping in the peppers. Douse with the broth, Mutha Sauce, heavy cream, and lemon juice. Simmer 5 minutes, then transfer the steaming contents of the saucepan to a food processor. Whirl til smooth, and scrape the sauce back into the saucepan. Keep warm.

　　

Step 3

Inspect your fish fillets. If they have high spots, slice these down to get the thickness as even as possible. Season the fillets with salt and pepper, and spread the top side of each with 1 scant tablespoon of mustard.

　　

Step 4

Take handfuls of shredded potatoes and squeeze out the moisture. Press 4 to 5 tablespoons of shreds onto the top of each fillet so they stick to the mustard. Grind on lots of black pepper, and season with a pinch of salt.

　　

Step 5

Pour 1/2 cup of the oil into a nonstick frying pan. Set over medium heat til it sizzles when a drop of water is added. Cook 1 or 2 fillets at a time, potato side down first. Don’t crowd the pan. Cook for 2 to 3 minutes, til the potatoes are nice and brown but not burned. Don’t check til the fish has been cooking for at least 2 minutes. With a slotted spatula, carefully flip the fish over and cook for 2 to 4 minutes more, til cooked through. Remove from the pan and drain on paper towels while cooking the other fillets. Add more oil as necessary, but be sure it’s nice and hot before adding more fish.

　　

Step 6

Ladle a puddle of sauce onto each of 4 plates. Nestle a fillet on top, and serve.

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