Sweet Potato Stuffed Turbo Fish

I don’t know which way you’d want to look at it: either wrapping a sweet potato in buttery succulence, or stuffing a decadent fish with sweet, creamy goodness.  Either way, sounds good to me.

And tastes good, too!  It’s a nice way to get crispy, browned bits of fish without gluten, and rich flavor and cream-like texture without dairy.  Caramelized fish bliss that’ll make anyone feel like a gourmet chef without breaking the digestive enzyme bank.  TURBO FISH!  You divine buttery thing, you.

Sweet Potato Stuffed Turbo Fish

 4 decent-sized turbo fish filets, cleaned (cod is a nice substitute, in a pinch)

2 medium yams (yellow-fleshed sweet potatoes)

6 tbs. high heat oil (canola, avocado, grapeseed, vegetable, etc.), divided

1 tsp. sea salt, divided

about 3/4 tsp. ground black pepper

1 yellow onion, sliced 

<–put this in your fish.

Preparation time: 6 minutes

Cook time: about an hour total

Serves 4

  1. Pre-heat oven to 375 degrees Fahrenheit.  Lightly oil, salt, and pepper 2 medium yams and bake on a baking sheet for 35-45 minutes, or until center is completely soft.  (You can tell by simply squeezing the potato with a hot pad.)
  2. Keep the oven on, and remove potatoes from oven, and while they are cooling, heat 2 tbs. oil over medium-high heat in a saute’ pan.  Once oil is hot, add sliced onions, and cook, stirring frequently, until soft and caramelized (about 5 minutes).  Remove from heat and set aside.
  3. Pat your fish dry with a paper towel and salt and pepper those filets.  In a medium bowl, combine flesh of the flesh of the sweet potatoes (everything but the skin), caramelized onion, 1/4 tsp. sea salt, and 1/8 tsp. black pepper.  Whisk well with a fork until gooey and blended.  Cover 1/2 of the fish filet with potato mash, and fold other half over it like a sandwich.
  4. In a large, oven-proof saute’ dish, heat 2 tbs. oil over high heat.  Once oil is hot, but not bubbling, place stuffed turbo on heat and cook for 1-2 minutes, or until bottom sides are browned, flip, and cook for another minute.  Place the whole pan in the oven, and cook for 6-8 minutes, or until fish is heated through and cooked to your liking.  Remove fish from oven, and serve up with the potato skins salted and peppered and whatever other greens/salad you’d like!

Advertisements

Leave a comment

Filed under dairy bubble, gluten bubble, nut bubble, recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s