Sheepshead with Almond Sweet Potato Crust
- Fresh 7 oz. filet of Sheepshead (a local southern fish) or other local fresh fish ie: Salmon or Snapper.
Grated almond sweet potato crust:
- 2 small grated sweet potato
- 2 cup crushed almonds
- 2 eggs (whisked)
2 spice cinnamon and cayenne rub:
- 3 Tbsp Cinnamon
- 1/8 t Cayenne Pepper (or to taste)
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Pepper
- 1 tsp Cumin
- 1 tsp Thyme
Finely grind all 2 Spice ingredients in coffee grinder or whisk fine in bowl.
Lightly coat fish with olive oil and rub 2 spice mixture on both sides of fish and set aside
Mix almonds with baked sweet potato, whisked eggs and lightly season with 2 Spice mixture; salt to taste. Encrust both sides of fish with sweet potato/almond mixture. Heat sauté pan with olive oil on low to medium heat; place fish in pan and cook each side for 3 minutes – do not burn crust, you may need to finish in oven for 2 to 3 minutes, you can touch fish for firmness/doneness- do not overcook fish.
Brussel Sprouts with Apples and 2 Spice Seasoning
- 2 lbs. Brussels sprouts, stems removed
- 1 large Granny Smith apple – peeled and cut in small dices
- 1 small yellow onion – diced small
- ¾ cup extra virgin olive oil
- 1/2 t Thyme
- 1 t granulated garlic
- 1 t –basil
- salt and pepper to taste
Remove stems and thinly slice Brussels sprouts. In large pot, bring water to boil. Blanch Brussels sprouts until water comes back to boil. Drain and cool to room temperature. Once cooled – mix all ingredients with Brussels sprouts; put on plate with fish on top; serve with wedge of lemon on the side.
Healthy Collard Greens
- 1 lb Collard Greens
- ¾ cup extra virgin olive oil
- Juice of 2 lemons or ¼ cup concentrated lemon juice
Boil collard greens for 15 minutes or until stems are soft – make sure not to overcook; drain. In mixing bowl, mix olive oil, lemon juice, salt and pepper to taste. Cool to room temperature and serve as a side dish.
All content © Copyright 2000 - 2012 WorldNow and WTOC, a Raycom Media Station.
