Sweet Potato-Crusted Mahi-Mahi with Roasted Red Pepper Sauce

• 2 red bell peppers
• 1/4 cup olive oil
• 1/2 cup chopped red onion
• 1 shallot, peeled and minced
• Pinch each of kosher salt and black pepper
• 2 tablespoons minced garlic
• 1 cup chicken broth or stock (to make your own, see page 168)
• 1/2 cup Mutha Sauce (page 165)
• 1 tablespoon heavy cream
• Juice of 1/8 lemon
• 4 mahi-mahi, tilapia, or other firm, white, 1/2-inch-thick fish fillets (about 1 1/2 pounds)
• Kosher salt and black pepper
• 1/4 cup Creole mustard (preferably Zatarains) or Dijon mustard
• 2 cups peeled, shredded yams or sweet potatoes
• Coarsely ground black pepper
• 1/2 to 2/3 cup olive oil

1. Preheat the broiler.
2. Line a small low-sided pan with aluminum foil.
3. Set the peppers in it and stick the pan under the flaming hot broiler.
4. Broil for 4 to 5 minutes on each side, til the skin blisters and blackens.
5. Drop the peppers into a brown paper bag and seal them up for several minutes to let the steam loosen their skins.
6. Pull the peppers out, peel, and remove the seeds.
7. Dice the flesh and set aside.
8. Whip up the sauce.
9. Fling a saucepan over medium-high heat.
10. Pour in the oil and let it heat.
11. Add the onions and shallots, seasoning with a pinch of salt and pepper.
12. Cook til soft.
13. Add the garlic and cook for 1 minute more before dumping in the peppers.
14. Douse with the broth, Mutha Sauce, heavy cream, and lemon juice.
15. Simmer 5 minutes, then transfer the steaming contents of the saucepan to a food processor.
16. Whirl til smooth, and scrape the sauce back into the saucepan.
17. Keep warm.
18. Inspect your fish fillets.
19. If they have high spots, slice these down to get the thickness as even as possible.
20. Season the fillets with salt and pepper, and spread the top side of each with 1 scant tablespoon of mustard.
21. Take handfuls of shredded potatoes and squeeze out the moisture.
22. Press 4 to 5 tablespoons of shreds onto the top of each fillet so they stick to the mustard.
23. Grind on lots of black pepper, and season with a pinch of salt.
24. Pour 1/2 cup of the oil into a nonstick frying pan.
25. Set over medium heat til it sizzles when a drop of water is added.
26. Cook 1 or 2 fillets at a time, potato side down first.
27. Dont crowd the pan.
28. Cook for 2 to 3 minutes, til the potatoes are nice and brown but not burned.
29. Dont check til the fish has been cooking for at least 2 minutes.
30. With a slotted spatula, carefully flip the fish over and cook for 2 to 4 minutes more, til cooked through.
31. Remove from the pan and drain on paper towels while cooking the other fillets.
32. Add more oil as necessary, but be sure its nice and hot before adding more fish.
33. Ladle a puddle of sauce onto each of 4 plates.
34. Nestle a fillet on top, and serve.

red bell peppers, olive oil, red onion, shallot, salt, garlic, chicken broth, mutha sauce, heavy cream, lemon, mahimahi, kosher salt, creole mustard, yams, ground black pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/sweet-potato-crusted-mahi-mahi-with-roasted-red-pepper-sauce-389166 (may not work)