Ingredients:
4 tilapia loins – I really like the individually frozen loins from Costco, just a perfect size
1 table spoon of your favorite seafood seasoning
olive oil
1 table spoon of butter
For a simple pesto:
1 cup of chopped basil and parsley
2 cloves of garlic
1/4 cup of olive oil
sprinkle of champagne vinegar
salt and pepper
For a sweet potato hash:
1 – 2 large sweet potatoes
Half of medium sized red onion
1 chorizo
1 leek (white parts and light green parts only)
½ cup dry white wine
Hot salt or salt and tiny bit of cayenne pepper
Fresh crushed pepper
1 table spoon of ketchup
Peel sweet potato and chop it into a petite cubes. Finely chop onion and leek into a little slices. Chop cured chorizo into small cubes.
In the large skillet sauté onions on a little bit of olive oil on medium heat. Add chopped potato and sprinkle with hot salt and fresh crushed black pepper. Add chopped leek and cook, stirring often. Cook through, until the potatoes are starting to get a little tender. Add chorizo chopped into a little pieces and pour wine over it. Cover and keep cooking until potatoes are tender. Add more white wine, if desire. Taste the potatoes – if tender, finish the dish with a little bit of sweet ketchup. Mix well together.
Place parsley and garlic in a food processor and process for a few seconds. Season with salt and pepper. Start adding olive oil while the processor works. If needed, add more olive oil than in recipe, until you get a desired thickness. Add a few drops of champagne vinegar and mix together.
In the meantime, heat olive oil and butter in another pan. Sprinkle your fish loins lightly with spices and cook just few minutes on each side, until done. On your plates, plate the sweet potato hash first, top it with tilapia loin and sprinkle with pesto. I hope you are going to love it as much as I did! Bon Apetite!
Wine pairing suggestion:
I have paired this dish with lovely Montepulciano D’Abruzzo from Fattoria La Valentina. You can also pick your favorite Pinot Noir or any other, light-medium body red wine (preferably not too much tannins). Who said you can’t drink red wine with the white fish?
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