Crispy Tilapia with Yucca and Berries
Here’s a dish that is very close to my heart as it was one of the dishes that we served at my restaurant on Mother’s Day! This dish is a simple combination of Crispy Tilapia with the local Yucca and a deliciously tangy Berry sauce.
- Total Time: 1 hr 25 minutes
- Yield: 2 people 1x
For the Clarified Butter
- 500g Whole Unsalted Butter
For the Berry Sauce
- 100ml Vegetable broth
- 100g Strawberry
- 100g Blueberry
- 100g Mango
- ½ Lime
- 15g Clarified Butter
For the Yucca/Manioc/Cassava
- 300g Cassava/Yucca/Manioc
- 25g clarified butter
For the Tilapia
- 250g Tilapia or any white lean fish (fillet)
- 2 tbsp Olive oil + 2 tbsp Clarified Butter
- 1/2 cup Flour (for breading)
Making the Clarified Butter
- Into a pan, add the butter and melt it until you see a white spume (fat) coming to the top
- Turn it off and then scoop out the white layer on the top as much as you can.
- Cool the butter down and rest it in the fridge.
- We will be using Clarified Butter to sear the fish as it has a much higher smoke point than whole butter.
Making the Berry Sauce
- Chop the berries and mango
- Bring them into the pan and cook it slowly
- Control the heat and let it cook until it’s soft
- Start to smash it with your spatula.
- By this time, it should be thicker and together.
- Once it’s done you have to blend it to get a homogeneous texture.
- Bring it back to the same pan and heat it up to serve with the fish.
- Turn the heat off and add the butter for brightness and a smooth texture.
- Season it with a pinch of salt and ½ lime juice. The sauce should have a balanced taste of bitter, sweet and little salty at the end.
Making the Yucca/Manioc/Cassava
- Peel the yucca and wash it in cold water.
- Bring it into a pressure cooker and add water until the yucca is covered.
- Heat until the water is boiling and then close the lid. Lower the heat to medium.
- Set a timer for10 minutes once it starts building pressure.
- Open the pan and cool the yucca in a cold bain-marie
- Right before serving, add your clarified butter to a hot skillet and brown all sides of the yucca.
Frying the Tilapia
- Firstly, remove the fish from the fridge and cover with a paper towel for 5 to 6 minutes to soak up the excess moisture.
- Add the olive oil and butter to a large skillet and heat it.
- “Bread” the fish with the flour and pan sear it to get a beautiful golden brown color on both sides of the fish.
- Serve the fish by topping it with the roasted yucca and delicious berry sauce. Garnish with a few edible flowers and leaves!
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Entree