Avis Johnson-Piper's Red Fish

Ingredients

• 6 yams, unpeeled and quartered
• 2 to 3 tablespoons brown sugar
• 7 large carrots, peeled and sliced
• 1 tablespoon peanut oil
• 1 medium onion, sliced thin
• 2 large green peppers, seeded, deveined and sliced into 1/4-inch strips
• 1 ½ to 2 pounds red snapper filets (see note)
• 1 ½ teaspoons chopped fresh dill
• ½ cup thinly sliced white onion
• 1 teaspoon freshly ground pepper
• 1 clove garlic, minced
• 1 ½ teaspoons hot paprika
• 4 large Boston lettuce leaves, washed and patted dry
• 4 tomatoes, quartered

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    607 calories; 7 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 89 grams carbohydrates; 15 grams dietary fiber; 22 grams sugars; 47 grams protein; 73 milligrams cholesterol; 246 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 – 6 servings

Preparation

1. Using a steamer and a large saucepan, steam the yams over simmering water for 15 to 20 minutes, or until just soft. Remove and sprinkle with brown sugar. Set aside in a warm place. Meanwhile, steam the carrots in another saucepan for about 12 minutes or until just soft. Remove and set aside in a warm place.
2. In a large skillet, heat the peanut oil. Saute the onion and sliced green pepper for 2 to 3 minutes, until the onion is just soft and the pepper is bright green but still crisp. Set aside in a warm place.
3. Meanwhile, rinse the fish under cold running water and gently pat dry. Fill a large pan with water to a depth of 1 inch. Place the fish on a steaming rack, place in the pan and sprinkle with the fresh dill. Strew the 1/2 cup sliced onion around the fish, and sprinkle with the ground pepper, garlic and paprika. Steam the fish over simmering water for 12 to 14 minutes, or until the fish is opaque and cooked through.
4. Line a serving platter with the lettuce leaves. When the snapper is done, remove to the serving platter. Surround with the cooked vegetables and garnish with the tomatoes.

• Avis Johnson-Piper’s recipe calls for a whole red snapper, which has definite visual appeal. However, I’ve substituted red snapper filets, which I find easier to eat.

50 to 60 minutes