In­gre­di­ents

Saltwater Sportsman - - T+t / Angler’s Galley -

Sweet Potato Puree

2 lb. sweet pota­toes 4 Tbsp but­ter 1⁄ cup maple syrup

4 3 or 4 sprigs of sage salt black pep­per alu­minum foil

Co­bia

6-ounce fil­let (per serv­ing) canola oil Won­dra flour

Brown But­ter Sauce

2 Tbsp but­ter (per fil­let) 1 Tbsp ca­pers (with juice) 2 Tbsp chopped pars­ley le­mon juice (from half a le­mon) 1⁄ cup wal­nuts

4 salt black pep­per

Ready to Bake: Sweet pota­toes and sage sprigs are prepped to go in the oven.

Sim­ple Sauce: Brown but­ter is rich and easy to make.

Vel­vety: The puree’s smooth tex­ture adds to its earthy fla­vor.

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