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Sweet Potato Crusted Snappe




Source of Recipe


Internet


List of Ingredients




2-6 ounce snapper filets 2 tablespoons oil
1 sweet potato washed and grated 4 ounces crawfish (you may substitute shrimp or lobster)
1 small yellow pepper diced 1/2 small red bell pepper diced
1 small red onion diced 4 ounce can stewed tomatoes roughly chopped with liquid
2 cloves garlic smashed and chopped 2 tablespoons chili seasoning mix, heaping
2 dashes Tabasco pinch red pepper flakes
1/4 cup black beans cooked, washed and drained

Recipe



1. Cover snapper with grated sweet potatoes, about 1/4” thick

2. Sear potato side down in a hot saute pan with oil, until golden brown.
Turn over and cook for 1 minute. Take off heat and place in baking pan.
Set aside until chili sauce is complete.

3. In the same pan as snapper was sauteed in, place onions, peppers
and garlic. Saute until translucent.

4. Add crawfish, black beans and brandy. Flame off alcohol.

5. Add stewed tomatoes and liquid, Tabasco, chili seasoning and red
pepper flakes. Bring to boil, then to simmer.

6. Add salt and pepper to taste, set aside.

7. Finish potato crusted snapper in a 350 degree oven for approximately
10 minutes.

8. Separate chili onto two plates and place snapper on top of chili.