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Sweet Potato Encrusted Rockfish Description: Honey marinated rockfish filet stuffed with Genuine Smithfield Ham and jumbo lump crabmeat, rolled in sweet potato breading then pan seared topped with pearl onion honey cream sauce and finished with crispy onion straws. Ingredients: 8-10 oz rockfish filet 1 oz diced Smithfield Ham 1 oz lump crabmeat a/n honey 6ea pearl onion a/n sweet potato breading 2oz sweet potato straws a/n olive oil *a/n ='s as needed. Directions: Sweet Potato Breading Equal parts sweet potato (peeled and cubed) and flour. Puree flour and sweet potato until potato is well blended. Place on sheet pan and dry out in 350 degree oven. Crumble till smooth and set aside. Rockfish Procedure Take rockfish filet and lightly pound to make it easier to roll Cut into in to two evenly sized pieces Place half the ham and crab onto each piece of rockfish Gentle roll making sure to fold in sides to hold the stuffing Sweet Potato Straws Thinly slice sweet potato into thin strips, fry at 350 degrees till crispy To Cook Carefully roll stuffed rockfish in sweet potato breading Place breaded rockfish in sauté pan with hot olive oil Brown fish on all sides and remove from pan and place in 350 degree oven till done Add pearl onions to pan and sauté till brown Deglaze with honey Add cream and reduce To Assemble Dish Place rockfish in center of plate Pour onion honey sauce on top Finish with crispy onion straws  Recipe Summary: Comments: | |
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