Chad: Garlic-Crusted Roughy with Goya Sauce

Ingredients:

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1/2 cup extra-virgin olive oil
2 tsp lemon juice
1 garlic clove
Salt to taste

Orange Roughy:
2 lb orange roughy filets
1/4 tsp lemon pepper
1/4 tsp onion powder
1/3 cup chopped garlic (10 large cloves)
1/4 cup olive oil
1/4 cup chopped parsley
1 1/2 cup Goya Sauce (listed above)
Parsley sprigs for garnish

Method:

For the Goya Sauce:
Roast the bell peppers over a gas flame, turning, until the skin chars, 5 to 10 minutes. (You also can place the peppers 6 inches beneath the broiler.) Place the peppers in a bowl, cover with plastic wrap and let stand 5 minutes. Peel, seed and chop. Combine the peppers, oil, lemon juice, garlic and salt to taste in a blender until emulsified. (Makes 2 1/4 cups; save the remainder for another use).

For the Orange Roughy: Place the fish in a glass dish and sprinkle with the lemon pepper and onion powder. Cover and refrigerate, about 2 hours.
Cook the garlic in the oil in a skillet over low heat just until softened and very fragrant, 2 to 3 minutes. Drain the garlic, reserving the oil. Pat the garlic onto one side of the fish filets, then pat the parsley over the garlic.

Heat 1 tablespoon of the reserved oil in a skillet over medium-high heat. Add half of the fish, garlic-side down. Cook until browned, about 1 to 1 1/2 minutes. Gently turn the fish, reduce the heat to medium and cook until opaque in the center, about 3 more minutes. Repeat with the remaining fish. To serve, place a filet on each of 6 plates, garnish with parsley sprigs and serve with one-fourth cup sauce.

Servings: 6

Chad: Sweet Potato Fritters

Ingredients:

2 large sweet potatoes, peeled and grated.
6 Tbsp of millet flour
2 tsp of tapioca starch
1 Tbsp of ground cinnamon
½ tsp of ground cloves
½ tsp of cardamom
½ tsp of sea salt
peanut oil.

Directions:

1. Mix all ingredients, other than the oil, in a large bowl
until well combined

2. In a large non-stick frying pan, heat enough peanut oil
to thinly cover the bottom of the pan.

3. Place large spoonfuls (as you would with pancakes) of the
mixture into the frying pan and pat them down with an egg
flip until they are even in height.

4. Fry until lightly browned on one side and flip, then fry
until the other side is browned.

5. When all of the fritters have been made, serve.

Makes approx 15 fritters.

Chad: Sweet Potato Fritters
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