35 min
Pecan Boniato Crusted Fish with Jalapeno Cream Sauce
Recipe GLPRabdf604e98b376
Delicate fish fillets are coated in a crunchy pecan and boniato crust, pan-seared until golden, and finished in the oven. Served with a creamy jalapeno sauce that combines fresh vegetables, white wine, and tangy pickled jalapeno juice for a sophisticated seafood main course.
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Ingredients
1½ cups pecans
1 tablespoon brown sugar
1 cup panko breadcrumbs
2 medium boniatos, cleaned and diced
4 grouper or similar fish fillets
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons olive oil or unsalted butter
¼ cup diced onions
1 garlic clove, minced
1 jalapeno, diced
½ green bell pepper, diced
2 tablespoons extra-virgin olive oil
¼ cup white wine
1 cup heavy cream
2 cups milk
2 tablespoons unsalted butter
2 tablespoons pickled jalapeno juice
pinch salt
pinch ground black pepper
Directions
Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, combine the pecans with the brown sugar. Spread the mixture on a baking sheet and toast for 7 minutes, stirring occasionally to prevent burning. Remove from the oven and allow to cool completely to room temperature.
Once the pecans have cooled, transfer them to a food processor along with the panko breadcrumbs and diced boniatos. Pulse until the mixture resembles coarse crumbs. Set aside. This mixture can be stored in an airtight container in the refrigerator for up to 2 days if desired.
Prepare your breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with the pecan-boniato mixture. Working with one fish fillet at a time, dredge in flour to coat, shaking off excess, then dip into the beaten egg, and finally press firmly into the pecan-boniato mixture, coating both sides evenly.
Heat the 2 tablespoons of olive oil or butter in a large sauté pan over medium heat. Once hot, carefully place the breaded fish fillets in the pan and sauté for 4 to 6 minutes per side until the coating turns golden brown. Be careful not to burn the crust.
Transfer the sautéed fish fillets to a baking sheet and place in the preheated 350-degree oven for 5 minutes to ensure the fish is cooked through to a safe internal temperature of 145 degrees Fahrenheit.
While the fish finishes in the oven, prepare the jalapeno cream sauce. Combine the diced onions, minced garlic, diced jalapeno, and diced green bell pepper in a small bowl.
Heat the 2 tablespoons of extra-virgin olive oil in a medium saucepan over medium heat. Add the vegetable mixture and sauté, stirring occasionally, until the garlic becomes lightly golden, approximately 3 to 4 minutes.
Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Continue cooking until the wine is reduced by half, about 2 to 3 minutes.
Reduce the heat to medium-low and pour in the heavy cream, stirring gently. Add the milk and bring the mixture to a gentle simmer, stirring frequently.
Stir in the unsalted butter, pickled jalapeno juice, salt, and black pepper. Continue cooking on low heat until the butter melts completely and the flavors meld together, about 1 to 2 minutes. Do not boil.
Place each fish fillet on a serving plate and generously spoon the jalapeno cream sauce over the top. Serve immediately while hot.
