Red Snapper Fillet on Sweet Potato Aïoli

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Red Snapper Fillet on Sweet Potato Aïoli

by Susanne Despature

One of the excellent ways to consume lean protein and essential fatty acids is serving red snapper. Make this mouth-watering thick red snapper fillet, seared, on top of a bright orange sweet potato-puree with ginger, garlic and olive oil (like French “Aïoli” – a mayonnaise based on garlic and olive-oil). The bell peppers are slowly roasted in the oven for an hour, with Kaffir-lime leaves and olive oil to ensure flavoured goodness.

Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 15 mins Cook : 90 mins Ready in : 105 mins Serves : 4


Slow Roasted Tomatoes and Bell Pepper

  • 8 Cocktail Tomatoes on Vine
  • 4 Red Mini-Bell Pepper
  • 4 Yellow Mini-Bell Pepper
  • Salt and Pepper
  • Icing Sugar
  • Olive Oil

Sweet Potato Aïoli

  • 200g Sweet Potato (Orange)
  • 1 tbsp Olive Oil
  • 6 cloves of Garlic (finely chopped)
  • 1 stalk of Lemongrass (cut in two, lengthwise)
  • 40g Fresh Ginger (peeled, finely chopped)
  • 20g Fresh Turmeric (peeled, finely chopped)
  • 2 sprigs of Chinese Chives
  • 1 Lime Juice
  • 20ml Olive Oil
  • Salt and Pepper

Red Snapper Fillet

  • 4 Fillets of Red Snapper (125g per portion)
  • 1 tbsp Olive Oil
  • 1 tbsp Lemongrass & Citrus Fruit Oil
  • Salt and Pepper



          For Slow Roasted Oven Tomatoes and Mini-Bell Pepper

  1. Wash and dry cocktail tomatoes and mini-bell pepper. Don’t remove tomatoes from vine, but leave always 2-3 tomatoes on a sprig.

  2. Arrange them in an ovenproof dish, sprinkle with olive oil, salt, pepper and dust with some icing sugar.

  3. Slowly roast them in the oven at 120° C for 1-2 hours, until they are tender and slightly reduced in size and shrivelled.

    For Sweet Potato Aïoli

  4. Peel the sweet potatoes, slice them finely – work fast, they will oxydate very quickly and the nice orange colour will turn into brown.

  5. Heat olive oil in a heavy bottomed pan, add chopped garlic, lemon grass, ginger, turmeric and sweet potatoes and sweat for about 20 minutes – add about 20 ml water during cooking time, to prevent from burning.

  6. When soft (check with a fork), take out the lemon grass stalk and mix sweet potatoes in a blender, adding lime juice, then olive oil little by little until consistency is very smooth and not too thick.

    For Red Mullet Fillet

  7. Heat olive oil in a non-sticking pan. Season red mullet filets with salt, then pan fry fillet, skin side down first until skin is crisp on medium to high heat for about 1 minute.

  8. Reduce heat, then turn fillet over and pan-fry other side until just cooked – depending on how thick the fillet is, this takes 2-3 minutes.

  9. Turn off heat; leave the fish in the hot pan for another minute or two.

    To Serve             

  10. Spoon some sweet potato aïoli onto serving plates, then top with red snapper fillet and garnish with lime basil and some finely chopp ed spring onion.

  11. Add the oven roasted vine tomatoes and mini-bell pepper on the side. Drizzle some lemon grass and citrus fruit oil over the dish and serve.

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