Mahi with Crispy Sweet Potato Crust

One of my favorite restaurants often features a yuca-crusted Mahi over a bed of very rich and spicy creamed spinach–pretty much one of the best things, ever.  I love the flavor and texture of Mahi Mahi, and it is considered a sustainable fish, so I always have some in the freezer.  I did not have any yuca, so I went with a sweet potato crust instead, and a simple preparation of spinach with garlic and lime.  Not as drop-dead amazing as the restaurant dish, but really good and pretty simple to put together.

Mahi with Sweet Potato Crust

I tried this first with an egg wash for the fish, but it really works just as well without, so now I skip that step.  I also opted to cover only one side with the sweet potato crust, but you can easily cover both sides–just make a second “nest” of sweet potatoes right before you are ready to flip the fish, and flip them onto the second nest to finish cooking.  One medium sweet potato provides enough for four, single-side-coated fillets, so use two sweet potatoes for double-sided crusts.

Mahi with Crispy Sweet Potato Crust
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons olive oil
  • 1 medium sweet potato, peeled and grated (2-3 cups)
  • 4 Mahi Mahi fillets, about 6 ounces each
  • salt and white pepper, to taste
Instructions
  1. In a large, nonstick skillet, heat the oil over medium high. Add four "nests" of the grated sweet potato, roughly in the shape of the fillets (do this in two batches, if your skillet is too small for all of the fillets).
  2. Add the fillets on top of the nests, and let them cook until the edges of the sweet potatoes are browned. Using a large spatula, carefully flip each piece of fish with its crust--you will lose a little, but you can just scoop it right back on top of the fillets. Continue cooking until the fish is just cooked through. Sprinkle with salt and white pepper, and serve.

For the spinach bed I steamed some spinach with garlic and fresh lime juice, which paired well with the sweetness of the crust. I am working on a spicy creamed spinach recipe, so stay tuned for that.  You could use this same technique for salmon, which I plan to do in the near future.

Thanks for reading,

-Angela

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6 Responses to Mahi with Crispy Sweet Potato Crust

  1. Colleen January 20, 2013 at 4:08 pm #

    Thanks for this recipe — I’m trying to go wheat-free (or at the very least, much more “wheat-less”) but miss the textures and crunch that comes with a nice crust on meats. This is a great idea!

    • Angela January 20, 2013 at 4:43 pm #

      Yeah, that is one of the things I miss since being wheat-free, so I was really happy this turned out–nice to have something crispy!

  2. Karen Harris January 21, 2013 at 7:45 am #

    This is a delicious sounding recipe Angela. I love the sound of the crispy sweet potato crust with the fish. A bed of spinach sounds pretty good too.

    • Angela January 21, 2013 at 4:02 pm #

      It is *really* nice on that creamed spinach the restaurant serves, but I thought I would keep it a little lighter. I am a sucker for creamed spinach, though.

  3. Rossana Bogorad January 22, 2013 at 9:42 pm #

    Great idea, thank you for posting. I’ll definitely try it :)

  4. Bonnie Banters January 22, 2013 at 10:23 pm #

    Sweet potato crust and Mahi Mahi…what a magnificent flavor combination!

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