Pimento Crusted Butterfish on Sweet Potato Fondue

Serves 6, Prep Time: 2hours

Ingredients

• Butterfish fillet 3lbs
• Lime juice – 4tbsp

Seasoning mix

• Pimento peppers finely chopped 4tbsp
• Garlic 3tbsp
• Chadon beni finely chopped 3tbsp
• Thyme finely chopped 2tbsp
• Chive finely chopped 3tbsp
• Black pepper 1tbsp
• Salt to taste

Sweet potato fondue

• Sweet potato cut into small cubes and cooked 4lb
• Parmesan cheese grated 6oz
• Heavy cooking cream 8oz
• Parsley finely chopped 2tbsp
• Garlic finely chopped 2tbsp
• Fresh oregano finely chopped 1tbsp
• Bay leaf 1 each
• Salt & black pepper to taste
• Olive oil 1tbsp

Pan searing

• Unsalted butter 3oz

Method

Using a large stainless-steel bowl, add fish, lime juice and water. Mix and allow to soak for 5 minutes, then rinse under running water. After washing and rinsing fish, add all ingredients for seasoning mix. Mix thoroughly and allow to marinate for 1 hour. After the fish has marinated, use a large frying pan, place on stove and turn on heat.  When pan is hot, add butter, and then add seasoned fish. Pan sear fish until cooked and golden brown on both sides. (start the pan searing process with skin side of fish facing up). Using a large sauté pan, place on heat, when sauté pan is hot add olive oil and all other ingredients for sweet potato fondue except the cheese. When mixture starts to bubble, add cheese, turn off heat and stir evenly.