8oz Red Fish With Satuma Meunier Sauce, Asparagus, And Sage Sweet Potatoes Recipe
Make 8oz Red Fish With Satuma Meunier Sauce, Asparagus, And Sage Sweet Potatoes Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredient
Satsuma Meunière Sauce
Vegetable Sides
Method
Preparation of Sweet Potatoes
- 1
Boil Sweet Potatoes
In a large pot, bring water to a boil. Add the cubed sweet potatoes and 1 tsp of salt. Cook for about 15 minutes or until tender.
- 2
Sauté Sweet Potatoes
Drain the sweet potatoes and return them to the pot. Add olive oil, chopped sage, salt, and black pepper. Sauté over medium heat for about 5 minutes until slightly caramelized.
Cooking Asparagus
- 3
Cooking Red Fish
- 4
Making Satsuma Meunière Sauce
- 5
Prepare Sauce
In a small saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in the juice from the satsuma oranges, parsley, salt, and black pepper. Simmer for about 2-3 minutes until slightly thickened.
Plating
- 6
Serve the Dish
On a plate, arrange the sautéed sweet potatoes, asparagus, and the seared red fish. Drizzle the Satsuma Meunière sauce over the fish and garnish with additional parsley if desired.