2 6-ounce tilapia fillets
FILLING
3 sweet potatoes, cooked and peeled
3 teaspoons fresh lemon juice
4 teaspoons fresh orange juice
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon minced ginger
CRUST
3 graham crackers
1 cup roasted pecans
2 tablespoons melted butter
SAUCE
5 tablespoons heavy cream
1 tablespoon vanilla
2 tablespoons fish stock
OR
2 tablespoons water
Pinch seafood or Creole seasoning
Servings: 2
1. Grind sweet potatoes, juices, butter, salt and ginger together and set aside. Grind the graham crackers, pecans and butter together. Cover the fish with the sweet potato mixture. Then sprinkle the pecan mixture over the top. Broil the fillets until golden brown, approximately 4 minutes.
2. In a small skillet, add the cream, vanilla, stock and seasoning. Bring to a boil and cook for a minute, until the alcohol in the vanilla is gone and the sauce coats the back of a spoon.
3. Pool the sauce on a plate. Place the broiled fish fillet on top and serve.
FILLING
3 sweet potatoes, cooked and peeled
3 teaspoons fresh lemon juice
4 teaspoons fresh orange juice
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon minced ginger
CRUST
3 graham crackers
1 cup roasted pecans
2 tablespoons melted butter
SAUCE
5 tablespoons heavy cream
1 tablespoon vanilla
2 tablespoons fish stock
OR
2 tablespoons water
Pinch seafood or Creole seasoning
Servings: 2
1. Grind sweet potatoes, juices, butter, salt and ginger together and set aside. Grind the graham crackers, pecans and butter together. Cover the fish with the sweet potato mixture. Then sprinkle the pecan mixture over the top. Broil the fillets until golden brown, approximately 4 minutes.
2. In a small skillet, add the cream, vanilla, stock and seasoning. Bring to a boil and cook for a minute, until the alcohol in the vanilla is gone and the sauce coats the back of a spoon.
3. Pool the sauce on a plate. Place the broiled fish fillet on top and serve.
