Novel. Recap + Sweet Potato Fish

Are you confused by my post title?  I couldn't get my act together over the weekend to gather my pictures together from our Novel. event last Friday.  So here they are combined with my Tuesday Food day post.  Hope you don't mind?!

 Fun mix of Bon Vivant's notepads with Blue Chickadee totes and mini bags for the notepads.  Back wall showcases all of Balboa's gorgeous earrings!

Custom designed notepad+hand painted mini bag+1 Le Pen=

 $20

Large neon arrow tote

$27

Look at this fashionista donning a Library Vintage shirt dress.  I think this dress was meant for you Lindsey!

 Packing and wrapping up little goodies all day long!

More fun Balboa pieces

Tags and bags

Thank you to all who came out and supported all four of us last Friday!!!  Means so much to have your continuing support as we approach our first year at Novel.!!!!

On to my food post of the day!  Y'all have got to try this recipe.  My picture looks horrible-I didn't put it on a bed of lettuce and black beans as suggested because...well, call me lazy and I was suffering from  a mild case of STARVATION.  I also had not put the delish dressing on yet-Cilantro Lime Viniagrette.

*I left the mayo out of the dressing because I cannot stand it but I am sure it makes the consistency a little less runny than mine was.

via 

Sweet Potato Crusted Fish with Cilantro Lime Vinaigrette

ingredients:

Cilantro Lime Vinaigrette (Yields: 1/2 cup):
1 cup cilantro - packed
1 medium clove garlic
2 limes- juiced (about 1/4 cup)
1/2 cup light olive oil
1 tablespoon mayonnaise(No mayo)
1 teaspoon salt
1/2 teaspoon pepper
pinch of sugar (1/2 tsp)

Fish: 
1 pound mild flaky fish (Dolphin, Tilapia, Grouper, Snapper, Halibut etc)(I used Tilapia)
2 medium sized sweet potatoes, peeled and shredded
1 egg plus 2 egg whites
1/2 cup flour - seasoned with a little salt & pepper
2 TBS canola oil (or any light oil)
2 TBS butter

Salad:
Mixed Greens
2-4 oz Goat Cheese(no cheese for us)
1 cup fresh green beans, blanched
Handfull of Grape or Cherry Tomatoes
Black beans, drained and rinsed (used TJ brown rice)

directions:

Combine vinaigrette ingredients into a food processor, mini chopper, or blender and pulse until well combined. Refrigerate until ready to use.

If serving over salad, prepare salad now so it is ready to go.

Add flour to a pie plate (or any dish with sides) and season with salt and pepper. In another one, whisk together 1 egg plus 2 egg whites.

Preheat oven to 375°. Heat a large oven-safe skillet over medium to medium high heat. Add 1 tablespoon of butter plus 1 tablespoon oil (you may need extra if it's a large skillet - you want the entire bottom coated). Allow this to heat up.

Eyeball the size / shape of the pieces of fish and then, add a thin layer of shredded sweet potatoes about the same size & shape (one for each piece of fish).

Quickly dredge the fish into flour mixture, then egg wash, and set on top of the sweet potatoes in the pan. Repeat with each piece of fish. Cook for about 4 minutes (the fish should have a nice golden crust), lift fish out of pan with a spatula.

While holding fish with the spatula, add another thin layer of the shredded sweet potatoes to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new "bed" of shedded sweet potatoes. Place entire skillet into the oven and allow to finish cooking (about 4-7 minutes depending on fish size).

The fish doesn't dry out due to the natural moisture in the potatoes! When fish is fully cooked (opaque in color), remove from oven and immediately serve over mixed salad. Top with cilantro lime vinaigrette.

recipe from my life as a mrs.

Soooo good!!!

Happy Cooking!