Pecan Boniato Crusted Fish with Jalapeno Cream Sauc

Name: Pecan Boniato Crusted Fish with Jalapeno Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pecans; 1 tablespoon brown sugar; 1 cup panko breadcrumbs; 2 medium size boniatos (or sweet potatoes), cleaned and diced; 4 fillets grouper or similar fish; 1 cup all-purpose flour; 2 eggs, beaten; 2 tablespoons olive oil or unsalted butter; 1/4 cup diced onions; 1 clove garlic, minced; 1 jalapeno, diced; 1/2 green bell pepper, diced; 2 tablespoons extra-virgin olive oil; 1/4 cup white wine; 1 cup heavy cream; 2 cups milk; 2 tablespoons unsalted butter; 2 tablespoons pickled jalapeno juice from the jar; Pinch salt; Pinch ground black pepper

Servings: persons

1 1/2 cups pecans
1 tablespoon brown sugar
1 cup panko breadcrumbs
2 medium size boniatos (or sweet potatoes), cleaned and diced
4 fillets grouper or similar fish
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons olive oil or unsalted butter
1/4 cup diced onions
1 clove garlic, minced
1 jalapeno, diced
1/2 green bell pepper, diced
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 cup heavy cream
2 cups milk
2 tablespoons unsalted butter
2 tablespoons pickled jalapeno juice from the jar
Pinch salt
Pinch ground black pepper

1
For the fish: First set your oven to 350 degrees F and get it warm.
2
Mix together the pecans and brown sugar in a medium bowl mix, and then spread onto a baking sheet and toast for 7 minutes, making sure not to burn them.
3
Let cool to room temperature - do not put them in the refrigerator!
4
Once the pecans are cool, transfer them to a food processor with the breadcrumbs and boniatos and blend.
5
Once you have your mixture you can bag it up and keep leftover mix in the refrigerator for up to 2 days.
6
Coat your fish using a standard breading procedure: dredge in the flour, then the egg, and then your pecan-boniato mixture.
7
You're going to want to saute this fish with the butter or olive oil.
8
Heat the butter or oil in a saute pan over medium heat for about 3 minutes, and then saute the fish until golden brown on both sides, 4 to 6 minutes per side.
9
Do not burn.
10
Once you have that golden color place the fish in the oven for 5 minutes to make sure it's completely cooked through.
11
For the jalapeno cream sauce: Meanwhile, mix together the onions, garlic, jalapeno and bell peppers.
12
Heat the oil in a medium saucepan and saute the vegetables until the garlic is slightly golden in color, then add your wine to deglaze the pan, scraping up the bottom, and cook until reduced by half.
13
Pour in the heavy cream, then the milk and bring to a slight simmer over medium heat.
14
Stir in the butter, jalapeno juice and salt and black pepper, then reduce the heat to low and cook until the butter melts.
15
Serve the fish topped with the jalapeno cream sauce.

1040

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups pecans, 1 tablespoon brown sugar, 1 cup panko breadcrumbs, 2 medium size boniatos (or sweet potatoes), cleaned and diced, and more.

Yes, Pecan Boniato Crusted Fish with Jalapeno Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pecan Boniato Crusted Fish with Jalapeno Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions