Crispy Tilapia with Yucca and Berries

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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!
  • Author: Gustavo Nascimento
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Category: Entree
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