Swordfish with Fried Yam Patties, Alpine-Style Cheese Crème and Cotija Crumbles

Swordfish with Fried Yam Patties, Alpine-Style Cheese Crème and Cotija Crumbles

prep time

minutes
cook time

minute
servings
12

Ingredients
















Cooking Instructions

1

Pour cream into saucepan. Mix cornstarch with the alpine-style cheese and stir into the heated cream until smooth. Keep warm.


2

Crumble the cotija and set aside.


3

In large bowl, mix the shredded yam, eggs, cornmeal, walnuts and salt until blended. Shape mixture into 12 patties; set aside.


4

Rinse and dry the fish and sprinkle with salt and pepper. Sauté the fish in butter over medium heat, 4 minutes per side until fish is cooked through; keep warm. In a deep skillet, heat about 1/2 inch of oil. Work with 3-4 yam patties at a time, and fry until golden, about 2 minutes per side. Drain on paper towels. Keep warm.


5

Place fish on serving plate. Top with a hot yam patty. Drizzle with the alpine-style cheese crème and sprinkle with cotija crumbles. Garnish with fresh baby spinach and place lemon wedge on each plate.


Ingredients
















Cooking Instructions

1

Pour cream into saucepan. Mix cornstarch with the alpine-style cheese and stir into the heated cream until smooth. Keep warm.


2

Crumble the cotija and set aside.


3

In large bowl, mix the shredded yam, eggs, cornmeal, walnuts and salt until blended. Shape mixture into 12 patties; set aside.


4

Rinse and dry the fish and sprinkle with salt and pepper. Sauté the fish in butter over medium heat, 4 minutes per side until fish is cooked through; keep warm. In a deep skillet, heat about 1/2 inch of oil. Work with 3-4 yam patties at a time, and fry until golden, about 2 minutes per side. Drain on paper towels. Keep warm.


5

Place fish on serving plate. Top with a hot yam patty. Drizzle with the alpine-style cheese crème and sprinkle with cotija crumbles. Garnish with fresh baby spinach and place lemon wedge on each plate.


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