Sweet Potato Crusted Fish Over Greens With Lime Garlic Dressing Recipes

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LIME-SPIKED SEAFOOD WITH ROASTED SWEET POTATOES



Lime-Spiked Seafood with Roasted Sweet Potatoes image

Provided by Paul Grimes

Categories     Milk/Cream     Roast     Valentine's Day     Quick & Easy     Dinner     Seafood     Salmon     Scallop     Sweet Potato/Yam     Boil     Chile Pepper     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 2 servings

Number Of Ingredients 10

1 large sweet potato (3/4 pound), peeled and sliced crosswise 1/2 inch thick
6 ounces salmon fillet or steak, skinned
6 ounces sea scallops, tough ligament removed from side of each if attached
3 tablespoons fresh lime juice, divided
2/3 cup thinly sliced red onion
1 tablespoon extra-virgin olive oil
1 celery rib, thinly sliced crosswise
1 fresh serrano chile, finely chopped, including seeds
1/2 cup heavy cream
1/2 cup coarsely chopped cilantro

Steps:

  • Put a baking sheet in middle of oven and preheat oven to 450°F.
  • Arrange sweet potato slices in 1 layer on hot baking sheet and roast until tender and lightly browned, 20 to 25 minutes. Divide between 2 plates and keep warm, loosely covered with foil.
  • While sweet potato roasts, cut salmon and scallops into 3/4-inch pieces, then toss with 1 tablespoon lime juice and 1/4 teaspoon pepper.
  • Cook onion in oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until pale golden, about 3 minutes. Add celery and chile and cook, stirring occasionally, until celery just begins to soften, about 2 minutes.
  • Add cream and bring just to a boil, then add seafood (with juice) and simmer until just cooked through and cream is slightly thickened, about 5 minutes. Stir in remaining 2 tablespoon lime juice and 1/4 teaspoon salt.
  • Spoon seafood mixture on top of sweet potatoes. Sprinkle with cilantro.

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