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CRISPY SKIN KING FISH FILLET with cilantro and bell pepper dressing, WITH GARLIC CASSAVA AND TOMATO SALAD

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Cassava with Garlic and Parsley

Sometimes in life, things are best kept simple.  Cassava can accompany simple stews, a simple piece of fish, when you don't want it to be overwhelmed by anything else on the plate.

 

Ingredients

4 medium cassave,  peeled

3 tbs butter, at room temperature

1 tbs coarsley chopped fresh flat-leaf parsley

salt and freshly groun black pepper

1 tsp minced garlic

 

Bring a pot of salted water to a boil over high heat.  Add the cassave and cook for 18 to 20 minutes or until tender (when a skewer can be inserted into the center of the cassava without resistance).  Drain the cassava and set them aside.

 

Melt the butter with the parsley and garlic in a large saute pan over medium heat.  Add the cassava and roll them in the parsley butter to coat.  Season with salt and pepper to taste and serve.

 

 

 

CRISPY SKIN KING FISH FILLET

 

4 – 6oz king fish fillets, skin on

seasoned  salt

cracked black pepper

lime juice

 

METHOD:

Using a sharp knife score (slit the skin) the king fish fillet.  Sprinkle with seasoned salt, cracked black pepper.  Place the fish, skin side down, in a cold, large, heavy nonstick saute pan.  Place the pan over medium – low heat.  Increase the heat to high and cook the fish for 2-3 minutes, or until the skin is golden brown.  Turn the fish over and cook for 1-2 minutes longer.

 

Cilantro & Bell Pepper Dressing

¼ cup olive oil

1/3 cup fresh chopped cilantro (shadow benne)

1 small yellow bell pepper and 1 small red bell pepper diced

1 stalk chive (sliced)

salt

 

To make salsa: Stir the oil, cilantro and bell peppers in a medium bowl to combine.  Season the salsa to taste with salt and set aside at room temperature to let the flavors develop.

 

TOMATO SALAD

1 large tomato cut in wedges

1 head lettuce chopped