Pan Fried Orange Roughy With Sweet Potato Frites And Curry Aioli Food

PAN FRIED SWEET POTATOES

Steps:

• Dice sweet potatoes no thicker than 1/4 inch thick.
• Place pan on medium heat to begin warming. While waiting dice onion and prepare garlic.
• Place oil in pan and add potatoes, garlic, and onions and then coat well(be sure that oil is not left to heat up or it will scorch the onions and garlic).
• Sprinkle salt and pepper just after adding other ingredients to the pan.
• Allow the potatoes to cook for a few minutes and check for browning. Keep temperature from getting too hot.
• Stir occasionally until potatoes are to your desired doneness (approx 10 minutes for me.
• Turn off heat and add brown sugar while still hot. Stir well and serve.
• * variation* try using butter instead of olive oil for a more sweet and traditional flavor.

PAN-FRIED ORANGE ROUGHY WITH SWEET POTATO FRITES AND CURRY AIOLI

Steps:

• Mix breadcrumbs, garlic, half the zest, 1 tablespoon parsley and a pinch of salt in a bowl.
• Heat 2 tablespoons butter in a small sauté pan over moderate heat. Add the crumbs and toast. Stir mixture and cook for about 2 minutes or until golden. Remove from the heat and set aside to garnish the fish after it is cooked.
• Heat the remaining 2 tablespoons butter in a sauté pan over medium heat. Heat the remaining 2 tablespoons butter in a sauté pan over medium heat.
• Mix the flour, cornmeal, the remaining zest, and 1 teaspoon of salt on a plate. Dredge the fish fillets in the mixture and shake off the excess.
• Pan-fry the fillets about 3 minutes per side until crisp and golden. Set aside and keep warm.
• Deglaze the pan with the orange juice. Pour sauce around the fish, but not over the top. Sprinkle the toasted crumbs on top of the fillets.
• Peel the sweet potato and cut it into quarters. Julienne the quarters lengthwise on a mandolin. Cover with water and place in the fridge for at least 1 hour.
• Heat the vegetable oil in a large stockpot to 365 degrees F.
• Remove the sweet potatoes from the fridge. Drain and thoroughly dry the potatoes. Toss them in a dry bowl with the cornstarch. Fry the potatoes in small batches 2 to 3 minutes until crisp and golden. Drain on paper towels.
• Mix the garlic, orange zest, and egg yolks on high in the small bowl of a food processor until mixture thickens slightly.
• Add lemon juice, curry powder and salt.
• With the processor on high, slowly drizzle in the olive oil. Continue to mix on high until mixture thickens to a consistency of mayonnaise. Refrigerate until ready to use. Serve with Pan-Fried Orange Roughy and Sweet Potato Frites.

SWEET POTATO FRIES WITH CHIPOTLE MAYONNAISE (YAM FRIES)

Steps:

• Preheat oven to 425°.
• Mix together seasoning. In a bowl combine 1 Tbsp oil and 2 tsp seasoning per sweet potato. Toss and place on greased baking pans. Making sure that potatoes are spread out in pan. Bake for 30-40 minutes turning every 10 minutes.
• Serve with chipotle mayonnaise to prepare mayonnaise combine mayonnaise,* chipotle pepper, 1 tbsp adobe sauce and 2 drops Tabasco sauce. (*I use Chipotle peppers in a can that are in the adobe sauce already, found usually in Mexican food aisles of the supermarket).
• *Save remaining seasoning mixture in ziploc bag for next time.

PAN FRIED ORANGE ROUGHY

Steps:

• -In a large bowl mix flour, cornmeal, garlic salt, pepper, old bay.
• -Season fisn lightly with salt and pepper.
• -Heat medium sautee pan over medium high heat and then add 2oz. of olive
• oil when oil is hot but not smoking flour the fish and pan fry until golden and cooked to perfrction.
• -In a large skillet heat and add 1oz. of olive oil when hot and starting to smoke add spinach toss for 40 sec.add salt and pepper.
• -Mix olives, tomato and cucumbers.
• -Place wilted spinach in the center of a large plate and arange fish on top of spinach and then top with the salsa.