I got the idea to try this at home from a restaurant in Philadelphia. The sweet potato puree is amazing with the fish and guacamole!
2 Wild Caught Fish Filet
1 Large Sweet Potato
Salt and Pepper
1 ripe Avocado
2-3 Garlic Cloves
Lettuce ( I just pulled some out of my garden)
4 tortillas (gluten alert, you can make gluten free)
1.) Prepare the sweet potato puree. Bake sweet pototo for about 45 minutes in oven at 425 degress. Remove and mash together. Sprinkle with some cinnamon.
2.) Prepare the Guacamole. Either use store bought or make your own. To make your own – Mix peel avocado – mix well then add onion, tomato and garlic. Leave pit in dip to prevent browning of guac).
3.) Heat the tortillas on the grill. (Unless you have made fresh tortillas from scratch, you will need to soften them somehow). One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.
4.) Grill the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat grill. Add a couple of teaspoons of olive oil to the skillet or rub on grill. Place fish on skillet/grill. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt, pepper and lemon while grilling.
5.) Assembly. Place tortilla on plate, spread sweet potato puree over the tortilla, add fish, lettuce, and top with large helping of Guacamole.
Yield: About four servings.
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