Rice is a staple of Cajun Country and rice flour is often used as
a coating on seafood. The simple yam and chive cream sauce makes
this recipe even more unique.
- 6 (5 - 8oz) snapper filets
- 1/4 cup fresh herbs (tarragon, thyme, basil), mixed and chopped
- 1 1/2 cups rice flour
- 1/2 cup vegetable oil
- 1/4 cup butter
- 1/4 cup onions, minced
- 1tbsp Creole shallots, chopped
- 1 tbsp garlic, chopped
- 1/2 cup yams, poached and mashed
- 1 cup crab stock
- 1/2 cup cream
- 1tbsp chives, chopped
- pinch of nutmeg
- salt and cracked black pepper to taste
Preheat oven to 275 degrees F. Yams should be poached until tender
enough to mash. Drain well and keep warm. In a 10-inch heavy-bottom
saute pan, heat vegetable oil over medium-high heat. Season the
fillets using salt and pepper then coat evenly with herb mixture.
Coat well in the rice flour, shaking off the excess. Saute the fillets,
2 at a time, until golden brown and crispy, approximately 3 to 5
minutes on each side. When the fish are cooked, place on a large
cookie sheet and continue until all are done. Place cookie sheet
in oven to keep hot. Pour off the excess oil from the saute pan,
add butter and melt over medium-high heat. Add onions, shallots
and garlic and saute 3 to 5 minutes, or until vegetables are wilted.
Add poached yams, crab stock and cream. Bring to a rolling boil,
remove from heat and place into a food processor or blender and
puree until smooth. Add chives and season to taste with nutmeg,
salt and pepper. Place a ladle of sauce into the center of a 10-inch
plate and top with the sauteed snapper.