Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted yam and fish. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Roasted yam and fish is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Roasted yam and fish is something which I’ve loved my entire life.
Using a sharp chef's knife, score skin of each fish fillet in a crosshatch pattern, making cuts about ½" apart. Season fillets on both sides with salt and alligator pepper. How to make roasted yam and fish.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have roasted yam and fish using 5 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Roasted yam and fish:
- Make ready Haberno Pepper
- Prepare Fish
- Prepare Yam
- Get Salt
- Get Palmoil
Arrange potatoes in a single layer on one half of the prepared baking sheet. Yam is from Africa while sweet potato is from South America. Roasted, thinly sliced yams or potato of your choice, quickly adds a yummy side-dish to your meal. Best when served with chicken, steak, or a mild fish.
Instructions to make Roasted yam and fish:
- Blend the haberno pepper,Heat up palmoil and pour in the pepper bleach for 1minute.Add salt to taste.
- Rinse the fish,Peel the yam place in the oven grill for 20minutes and turn the beneath to grill as well.
BH&G Test Kitchen Tip: In a pinch you can use canned sweet potatoes for recipes that call for boiled and mashed yams or sweet potatoes. Mash with a potato masher or electric mixer on low speed. Sprinkle cilantro over the fish and serve immediately. Oven Roasted Sweet Potatoes Haiku: "Yay, no marshmallows! Savory sweet potatoes, glad that I found you!" Super easy recipe and delicious; I left mine in longer, stirring frequently enough that the sweet potatoes browned evenly, but my onions were a little burnt and shrivel-y, which is my bad b/c I didn't cut them into wedges, as directed.
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