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Jamaican Bbq Escolar With Sweet Potatoes And Curried Pc P

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CATEGORY CUISINE TAG YIELD
Grains Jamaican 1 Servings

INGREDIENTS

4 Escolar fillet pieces
about 5 oz. each
1/2 c Lemon juice
1/4 c Olive oil
1/4 c Chopped onion
2 Poblano chiles, cored
seeded and coarsely
chopped
1 Habanero chile, cored
seeded and coarsely
chopped optional
2 T Balsamic vinegar
1 T Minced garlic
1 T Malt vinegar
1 t Ground allspice
1 t Ground nutmeg
1 t Curry powder
1 t Salt
1 t Ground black pepper
2 Sweet potatoes
1 T Honey
1 t Ground cinnamon
1 t Ground nutmeg
Salt and freshly ground
black pepper
4 c Sliced fresh peaches, about
1 1/2 lb. peaches
1 c Sun-dried tomato halves
coarsely chopped
softened
in warm water
1 c Sliced red onion
1/2 c Rice vinegar or white wine
vinegar
1/4 c Brown sugar
1 T Curry powder
1 t Powdered ginger
1 c Julienned jicama
1/4 c Coarsely chopped parsley
1 T Fresh lemon juice
Coarsely ground black pepper

INSTRUCTIONS

Seafood alternatives: swordfish, salmon, halibut  Since escolar is so
hard to come by, you'll want to try this recipe  with one of the
alternatives. If using another fish, you can increase  the portion size
to 6 or 7 ounces since the others are less rich than  escolar.  For the
marinade, combine all the ingredients in a food processor and  blend
until smooth. Set aside 1/4 of the marinade to brush on the  fish while
grilling. Pour the remaining marinade into a shallow dish,  add the
escolar pieces and marinate in the refrigerator for about 6  hours,
turning the pieces once or twice during that time.  Preheat an outdoor
grill to medium high or until the coals glow red  with white ash around
the edges. While the grill heats, prepare the  sweet potatoes and
peaches.  Put the sweet potatoes in a pan with cold water to cover,
bring to a  boil and simmer until the potatoes are tender, about 25
minutes.  While the potatoes are cooking, prepare the curried peaches:
put the  peaches, sundried tomatoes, onion, vinegar, brown sugar, curry
powder  and powdered ginger in a medium saucepan and cook over medium
heat  until everything is tender and slightly thickened, about 30
minutes,  stirring occasionally. Set aside over very low heat to keep
warm  until ready to serve.  When the potatoes are tender, drain them
and, when cool enough to  handle, peel away the skin. Put the potatoes
in a large bowl (or back  into the pan) with the honey,
cinnamon,nutmeg, salt and pepper to  taste and whip with a large whisk
until smooth. Set aside, covered,  to keep warm.  For the jicama
parsley slaw, toss together the jicama, parsley and  lemon juice with
pepper to taste until well mixed. Chill until ready  to serve.  Take
the escolar from the marinade and grill until just opaque  through, 2
to 4 minutes per side, brushing the fish liberally with  the reserved
marinade while cooking.  To serve, put a scoop of the sweet potatoes in
the center of each  plate. Top the sweet potatoes with a spoonful of
the curried peaches.  Set the escolar on the peaches and top with the
chilled jicama slaw.  continued in part 2

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2008
Calories From Fat: 684
Total Fat: 78.1g
Cholesterol: 0mg
Sodium: 3688.9mg
Potassium: 6531.8mg
Carbohydrates: 332.7g
Fiber: 53.9g
Sugar: 242g
Protein: 38.9g


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