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Monday, December 12, 2011

Recipe for Sweet Potato Wrapped Fish

This dish was inspired by one of my favorite dishes, potato wrapped sea bass, at Isa Restaurant, San Francisco. That dish is smothered in capers, tomatoes, olive oil and herbs-it is really good.  This is different, simpler, sweet potatoes instead of regular, but just as delicious.  

The initial step of pan searing puts a little crunch on the outside of the sweet potato and then the oven finishes cooking them and cooks the fish inside perfectly.

Use toothpicks to hold potatoes
Yield: 2 servings
Time: 20 minutes


  • 10 oz firm white fish (I used Mahi-Mahi)
  • 1 sweet potato, peeled and sliced into long thin slices (I used a mandoline set at 1/8 inch)
  • 1 TBSP canola oil
  • Salt and pepper
  • Toothpicks


  • Preheat oven to 375 degrees.
  • Add oil to an oven proof skillet and warm over med-high.
  • Season fish liberally with salt and pepper.
  • Wrap slices of sweet potato around fish pieces, securing with toothpicks.
  • Sear wrapped fish on both sides, about 1 1/2 minutes per side.
  • Remove pan to preheated oven and cook just until fish is cooked, approximately 10 additional minutes (depending on size of fish pieces).
  • Carefully remove pan from oven, remember that the handle will stay hot!
  • Remove toothpicks gently and serve.

What restaurant dishes have inspired you?

Here's another favorite fish dish (click on link for recipe):
Fish Cakes