Grilled island bream with sweet potato purée
Portions : 4 - Preparation : 65 minutes - Cooking time : 6 minutes
Ingredients
- 4 sea bream fillets, scaled
- 8 limes, zest and juice removed
- 120 ml (8 tablespoons) olive oil
- 2 garlic cloves, minced
- 15 ml (1 tablespoon) honey
- 2 passion fruits
- 4 portions sweet potato purée
- Salt and pepper to taste
Preparation
- In a bowl, using a hand blender, purée lime juice and zest, honey, oil, garlic, passion fruit insides, salt and pepper.
- Using the tip of a knife, score the sea bream.
- In a dish, coat dorados with the prepared mixture, cover and set aside in the refrigerator for 1 hour.
- In a ridged skillet, over medium heat, grill the sea bream for 2 to 3 minutes on each side.
- Serve with mashed sweet potatoes.
