Tilapia and Mashed Yams with Pancetta-Sage Breadcrumbs
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Rating
Description
Don't have 60 minutes to roast a root vegetable? Try cooking yams in a microwave for about five minutes on each side and you'll have yams that are soft and ready to mash—fast.
1 cup fresh breadcrumbs (from French or sourdough bread with crust, ground in processor)
1 tablespoon plus 1 1/2 teaspoons chopped fresh sage
2 pounds medium yams (red-skinned sweet potatoes), pierced all over with fork
3 tablespoons butter, divided
4 5-to 6-ounce tilapia fillets or eight 2-to 3-ounce fillets
Directions
Sautépancetta in large nonstick skillet over medium heat until crisp. Transfer to small bowl. Add breadcrumbs and 1 tablespoon chopped sage to drippings in skillet; stir over medium-high heat until breadcrumbs are almost crisp, 5 minutes. Transfer to bowl with pancetta. Cool (reserve skillet).
Place yams on plate and microwave on high until very soft, 5 to 8 minutes per side, depending on size of yam. Transfer yams to work surface. Cut yams in half lengthwise; scoop out pulp and place in medium glass bowl. Discard skin. Add remaining 11/2 teaspoons chopped sage and 1 tablespoon butter to yams; mash until almost smooth. Season to taste with salt and freshly ground black pepper.
Sprinkle fish fillets with salt and freshly ground black pepper. Melt remaining 2 tablespoons butter in same nonstick skillet over medium-high heat. Add fish fillets and cook until golden brown on outside and just opaque in center, 3 to 4 minutes per side. If necessary, rewarm yams in microwave. Divide mashed yams among 4 plates. Top each serving with 1 fish fillet, sprinkle generously with pancetta-sage breadcrumbs, and serve.
