Homestyle Whiting With Sweet Potato Hash & Chipotle-Lime Aioli

Serves: 4

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

Preparation

1 fl-oz Olive Oil
2 oz Red Onion, diced
10 oz Sweet Potato, peeled medium diced
2 oz Red Bell Pepper, diced
2 oz Green Bell Pepper, diced
2 oz Yellow Bell Peppers, diced
6 oz Rainbow Chard rough chopped
6 oz Corn On The Cob, kernels, shucked charred oven an open flame before removing kernels
6 oz Black Beans Canned, drained
1/2 tsp Ancho Chili Powder
1/2 tsp Ground Cumin
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 ea Lime, juice
1/4 cup Cilantro chopped

For the Fish: Prepare the Homestyle Whiting according to the package instructions. Reserve fully cooked portions and allow to rest briefly.
For the Chipotle-Lime Aioli: In a blender or food processor add all of the ingredients for the aioli and puree on high for approximately 20 seconds or until fully combined. Reserve under refrigeration.
For the Sweet Potato Hash: Add the diced sweet potato to a small pot, cover with water and bring to a simmer for 3 minutes before removing from the heat, straining and reserving. Chill the par cooked sweet potatoes. Preheat a large non-stick saute pan over a medium-high heat. Add the olive oil and the diced red onion. Cook for 2 minutes, tossing well. Add all of the diced bell peppers along with the reserved sweet potatoes and cook for an additional3-5 minutes until the vegetables are slightly browned. Add all of the remaining hash ingredients and stir well to disperse the spices and seasonings. Cook just enough to warm the black beans through and wilt the chard.
To Finish: Divide the sweet potato hash beds equally between four entrée plates. Top with a fully cooked portion of Homestyle Whiting, drizzle with reserved chili-lime aioli and garnish with lime wedges and a sprinkle of fresh chopped cilantro leaves before serving.

High Liner Foodservice