Grilled Gulf Fish “7” with Gulf Shrimp Sauce and Mashed Sweet Potatoes
Grilled Gulf Fish
5 to 8 ounce Gulf Fish (pick a firm white fish, such as snapper or amberjack)
Salt and pepper or Creole spice to taste
Oil as needed
Clean and preheat the grill. Season the grill with a light coating of oil. Season the fish to taste and brush lightly with oil. Place fish skin side up on grill and cook for 2 minutes. Then turn 90 degrees and cook for another 2 minutes. Then flip and repeat on other side.
Grilled Gulf Shrimp Sauce
6 Gulf shrimp with heads and tails on
1/2 cup fresh or frozen corn kernels
1 teaspoon minced garlic
1/4 cup diced onion
2 Tablespoons Creole spice
1 1/4 teaspoon olive oil
2 Tablespoons minced red bell pepper
1 1/2 cups low-sodium chicken stock
1/4 cup heavy cream
1/2 teaspoon salt
Pinch of black pepper
In a medium pan sauté corn, garlic, onion and Creole spice in oil over medium heat for 1 minute. Add pepper. Cook 30 more seconds. Add stock. Reduce liquid by half. Season shrimp with salt and pepper, and then grill on both sides until pink in color. (At this point it’s fine if a little undercooked.) Add cream and shrimp and reduce by half again. Season with salt and pepper to taste.
Mashed Sweet Potatoes
3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, melted
1/4 cup heavy cream, warmed
1 Tablespoon pure maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400 degrees. Prick each potato twice with a fork and bake in a foil-lined shallow baking pan in lower third of oven until very tender, about 1 hour. Remove and cool slightly.
Halve potatoes lengthwise and scoop out warm flesh into a large bowl. Mash potatoes with a potato masher or, for a smoother purée, force through a potato ricer. Stir in butter, cream, syrup, salt and pepper.