Total Time
35mins
Prep 15 mins
Cook 20 mins

From the famed "Canyon Ranch" Lenox, MA. If you can, go, it's the ultimate treat for a healthy happy respite from life's trials and tribulations; otherwise, try some of the recipes I will post. Some steps, for sure but lovely to serve. Enjoy.

Ingredients Nutrition

Directions

  1. Instructions.
  2. Preheat oven to 375°.
  3. Slice ends off sweet potatoes and cut in half.
  4. Wrap each sweet potato half with foil and place in oven.
  5. Bake for 40 to 45 minutes until soft.
  6. Lightly coat a medium saucepan with olive oil.
  7. Heat over medium heat and add red curry paste. Simmer briefly.
  8. Add coconut milk and bring to a boil. Simmer 2 minutes, stirring constantly with a wire whip. Keep warm.
  9. Peel skins from baked sweet potatoes and place in a large mixing bowl. Add brown sugar, lime juice and salt.
  10. Mash with potato masher until smooth.
  11. Stir in cilantro.
  12. Steam sugar snap peas until tender, about 5 minutes.
  13. Increase oven temperature to 400°. Rub 1 teaspoon olive oil over each fillet of fish. Season with salt and pepper. Sear fish in a large sauté pan for about 1 minute on each side over medium heat. Transfer to oven and bake for 5 to 10 minutes or until cooked through.
  14. Place 1/2 cup mashed sweet potatoes and 1/2 cup sugar snap peas on plate. Top with fish fillet.
  15. Serve with 2 tablespoons curry sauce.

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