Chef Jeremy Latimer
Chef Jeremy Latimer is the executive chef of Pigeon & Whale, The Husky, and Station 6. Growing up in small-town Ohio, he discovered a love for cooking that later led him to the Culinary Institute of America and to kitchens in Cleveland, San Francisco, New York, and throughout the Caribbean. He has called New Orleans home for more than two decades.
Ingredients
4-6 6-oz redfish filets
2 lbs sweet potatoes, peeled and diced in 1-inch cubes
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 large carrot, peeled and grated
1 medium red onion, sliced
1 jalapeno, seeded and sliced
- Escabeche Sauce
2 cups white wine vinegar
1 cup sugar
2 tbsp freshly grated ginger
2 cloves garlic, crushed
2 tbsp corn starch, dissolved in 2 tbsp of water
Directions
- Preheat oven to 425-degrees.
- Toss diced sweet potatoes in light olive oil and season with salt and pepper. Place them on a parchment-lined sheet pan and roast for 35 minutes.
- Season fish filets with salt and pepper to taste.
- Heat oil in a frying pan until hot. Fry fish one side at a time until golden brown. Remove fish from pan and set aside.
- In a saucepan, whisk together sauce ingredients and remove from heat.
- In a separate saucepan, sauté garlic and onion in 2 tablespoons oil. Add carrots and bell peppers.
- Pour sauce over veggies and let simmer until tender and sauce is thick, while stirring occasionally.
- Remove roasted sweet potatoes from oven and place on a large serving plate. Top with fish filets.
- Spoon veggies and sauce on top of the fish and potatoes.
- To garnish, top with crispy, sweet potato chips (home-fried or store-bought).
