PAPAYA-AND-CUBEB-MARINATED SNAPPER WITH BAKED YAM CHIPS
Third culture is the expression used to describe a person who is born to two immigrant parents and has grown up in a third-new-country, unassociated with the parents' countries of origin. My Irish mum and Ghanaian dad had both only recently immigrated to the U.K. before I was born, and it's no wonder then, that it is second nature for me to cook in a way that reflects all three influences. Fish and chips, when done well, is a cornerstone of British culinary success. It can be wrapped in old newspaper and eaten at the beach with a wooden fork with the same fervor and joy as a finely dined fish and chips served on white china with an expensive bottle of Chablis next to it. That comforting combination of carb and fish protein can be seen in many other cultures too. (Fish tacos, anyone?) So why wouldn't Ghana have its own version?
Provided by Zoe Adjonyoh
Categories Snapper Pepper Papaya Cilantro Olive Oil Onion Garlic Ginger Lemon Sweet Potato/Yam
Yield 4 Servings
Number Of Ingredients 23
Steps:
- Fish
- Using a sharp chef's knife, score skin of each fish fillet in a crosshatch pattern, making cuts about ½" apart. Season fillets on both sides with salt and alligator pepper.
- Toast cubeb peppers in a dry small skillet over medium-low heat, shaking occasionally, until fragrant, about 3 minutes. Transfer to a spice mill or mortar and pestle. Let cool and coarsely grind; set aside. Coarsely chop half of papaya into 1" pieces; set remaining half aside. Coarsely chop half of cilantro (leaves and stems); set remaining cilantro aside.
- Transfer chopped papaya to a blender; add oil and blend, adding 1-2 Tbsp. water to get it going if needed, until smooth. Add chopped cilantro, onion, garlic, ginger, ground chile, ¼ tsp. salt, and reserved ground cubeb pepper. Blend mixture to a smooth paste.
- Coat fillets all over with marinade, rubbing into score marks. Place fish, skin side down, in a single layer in a large baking dish. Squeeze juice from half a lemon over. Set remaining lemon half aside for serving. Cover with plastic wrap or a lid and chill at least 2 hours and up to 12 hours.
- Chips and Assembly
- Fill a large bowl with water. Peel yams and slice in half lengthwise, then slice in half crosswise. Cut each quarter into ½"-thick slabs. (Length of slabs will depend on yam's size, but you're going for something that looks like steak fries.) Add yam slices to bowl as you work to prevent oxidation. When all yams are cut, swish in water to remove excess starch, then drain. Refill bowl and repeat process until water is clear, about 2 more times. Add sugar and ½ tsp. salt and stir until dissolved; add the drained chips. (Yams, like many foods that are good for you, can be quite bitter; the sugar will help counter this.) Let soak 30 minutes.
- Place a rack in middle of oven; preheat to 450°. Drain chips and pat dry with a clean kitchen towel. Transfer to a rimmed baking sheet and drizzle with 2 Tbsp. oil. Season with black pepper, then sprinkle with chili powder and remaining 1 tsp. salt. Toss to coat, then spread out into an even layer. Roast chips, turning halfway through, until golden brown and crisp, about 20 minutes.
- Heat broiler. Scrape off excess marinade from fish and place fillets, skin side up, on another rimmed baking sheet. Broil until browned and crisp on top and cooked through, 5-7 minutes.
- Using a vegetable peeler, shave reserved papaya into ribbons, pick leaves from reserved cilantro stems, and cut reserved lemon half into wedges.
- Transfer fish to plates and top with papaya and cilantro. Mound yam chips next to fillets. Serve with shito and lemon wedges alongside.
BAKED HOMEMADE SWEET POTATO CHIPS
Served best warm and right out of the oven, sweet potato chips are a simple, wholesome snack your kids will love. Baking on aluminum foil ensures your chips won't get stuck to the baking sheet-and clean up will be fast and easy!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 5
Steps:
- Pre-heat oven to 450 degrees F.
- Line two 10x15-inch baking sheets with Reynolds Wrap® Aluminum Foil.
- Divide sliced sweet potatoes among baking sheets ensuring potatoes are not stacked.
- Brush both sides of sliced sweet potatoes with olive oil.
- Bake 13-14 minutes until edges are brown. Remove chips with crispy brown edges and continue baking other chips, checking constantly and removing as edges brown.
- Sprinkle with salt and serve in basket. Add fun flavorings your family loves, like BBQ spice rub or Parmesan cheese.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 23.1 g, Fat 3.5 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1251.8 mg, Sugar 4.7 g
BAKED PAPAYA
Make and share this Baked Papaya recipe from Food.com.
Provided by Muffin Goddess
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 deg F.
- Peel the papayas, split them in half lengthwise and remove the seeds.
- Arrange the prepared papayas, cut side up, in a large baking dish filled with approximately 1/2 inch of water.
- Place one piece of vanilla bean, 1 tsp butter and 2 teaspoons brown sugar in the center of each papaya half.
- Bake for 45 minutes, or until tender.
Nutrition Facts : Calories 236.5, Fat 4.8, SaturatedFat 2.7, Cholesterol 10.1, Sodium 67.3, Carbohydrate 51.3, Fiber 6.6, Sugar 39.5, Protein 1.9
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