-
1
Separately cut carrots and bell pepper into thin strips and diagonally cut snow peas into 1/2-inch pieces.
-
2
Chop coriander.
-
3
Peel sweet potato and, if desired, with a channel knife cut 4 lengthwise grooves (one every quarter turn).
-
4
Cut potato crosswise into 12 slices (about 1/4 inch thick) and in a steamer set over 1 inch boiling water steam slices, in one layer if possible, covered, until just cooked through and tender but not falling apart, about 8 minutes.
-
5
Remove steamer from heat and season potato with salt and pepper.
-
6
Keep potato warm in steamer, covered.
-
7
In a small saucepan heat glaze and keep warm, covered.
-
8
Preheat oven to 275F.
-
9
In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and saute 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute.
-
10
With spatula turn fillets over and saute until golden, about 30 seconds more.
-
11
Transfer fillets, skin sides up, to a non-stick baking pan and saute remaining 2 fillets in 1/2 teaspoon oil in same manner.
-
12
Bake fish in middle of oven until just cooked through, about 3 minutes.
-
13
While fish is baking, in a large non-stick skillet heat 1/2 teaspoon remaining oil over moderately high heat until hot but not smoking and saute carrots until barely tender, about 2 minutes.
-
14
Add remaining 1/2 teaspoon oil, bell pepper, and snow peas and saute vegetables, stirring, until just tender, about 30 seconds.
-
15
Add cabbage and onion and saute, stirring, until just tender, about 1 minute.
-
16
Immediately transfer sauteed vegetables to a bowl and toss with coriander, vinegar, and salt and pepper to taste.
-
17
Divide potato among 4 plates and top with sauteed vegetables.
-
18
Put fillets, skin sides up, on vegetables and drizzle with some glaze.
-
19
Garnish plates with lime wedges and serve remaining glaze on the side.
