Italian Herb Seared Redfish/jumbo Lump Crab/sweet Potato Puree/grilled Asparagus/sweet Chili Sauce Recipe

Time45m

Serves4

Chef's Special

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Ingredients

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1
Prepare the Sweet Potato Puree
Peel and chop the sweet potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Mash the sweet potatoes with a fork or use a blender for a smoother consistency. Add salt, pepper, and a splash of cream or butter if desired. Keep warm.
2
Grill the Asparagus
Preheat the grill to medium-high heat. Trim the ends of the asparagus and toss with olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally until tender and slightly charred. Set aside.
3
Season and Cook the Redfish
Season the redfish fillets with Italian herbs, salt, and pepper. Heat a pan over medium-high heat with olive oil. Sear the fish for about 3-4 minutes on each side until golden brown and cooked through. Remove from heat.
4
Plate the Dish
On each plate, create a bed of sweet potato puree, place the seared redfish on top, and add a generous amount of jumbo lump crab meat. Arrange grilled asparagus on the side and drizzle sweet chili sauce over the top for a sweet and spicy finish.