Pecan Boniato Crusted Fish with Jalapeno Cream Sauce
- 1 1/2 cups pecans
- 1 tablespoon brown sugar
- 1 cup panko breadcrumbs
- 2 medium size boniatos (or sweet potatoes), cleaned and diced
- 4 fillets grouper or similar fish
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 tablespoons olive oil or unsalted butter
JALAPENO CREAM SAUCE:
- 1/4 cup diced onions
- 1 clove garlic, minced
- 1 jalapeno, diced
- 1/2 green bell pepper, diced
- 2 tablespoons extra-virgin olive oil
- 1/4 cup white wine
- 1 cup heavy cream
- 2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons pickled jalapeno juice from the jar
- Pinch salt
- Pinch ground black pepper
For the fish: First set your oven to 350 degrees F and get it warm. Mix together the pecans and brown sugar in a medium bowl mix, and then spread onto a baking sheet and toast for 7 minutes, making sure not to burn them. Let cool to room temperature - do not put them in the refrigerator! Once the pecans are cool, transfer them to a food processor with the breadcrumbs and boniatos and blend. Once you have your mixture you can bag it up and keep leftover mix in the refrigerator for up to 2 days.
Coat your fish using a standard breading procedure: dredge in the flour, then the egg, and then your pecan-boniato mixture. You're going to want to saute this fish with the butter or olive oil. Heat the butter or oil in a saute pan over medium heat for about 3 minutes, and then saute the fish until golden brown on both sides, 4 to 6 minutes per side. Do not burn. Once you have that golden color place the fish in the oven for 5 minutes to make sure it's completely cooked through.
For the jalapeno cream sauce: Meanwhile, mix together the onions, garlic, jalapeno and bell peppers. Heat the oil in a medium saucepan and saute the vegetables until the garlic is slightly golden in color, then add your wine to deglaze the pan, scraping up the bottom, and cook until reduced by half. Pour in the heavy cream, then the milk and bring to a slight simmer over medium heat. Stir in the butter, jalapeno juice and salt and black pepper, then reduce the heat to low and cook until the butter melts.
Serve the fish topped with the jalapeno cream sauce.