MORE of my ORANGE ROUGHY RECIPES and COMBINATIONS. THIS TIME I AM USING YAUTIA CHUNKS, BROCCOLI, AND ORGANIC BEETS.
A rare combination indeed! Yautia is a root veggie used mostly in Caribbean meals. You can make it in many ways, just like you would make potatoes; boiled, mashed, stuffed, like a shepherd’s pie and in many other forms. The difference is that Yautia is off the hook! Smile.
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $9.85 or $4.96 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
2 Orange Roughy filets ($4.50)
1 ½ tbsp. Angie’s Basting Oil (.70)
1 ½ tsp. Roasted garlic and herbs (.45)
1 med size head of broccoli ($1.65)
1 large Yautia (.95)
2 med size organic beets, cubed ($1.20)
1 Avocado 1 handful of Basil leaves and 1 lime (Optional) (.40)
Season the fish with ½ tbsp. basting oil and ½ tbsp. of seasonings. Refrigerate.
Peel, cut in cubes and cook Yautia in salted water until tender, however, not mushy. (Similar to boiling potatoes.)
Blanch the broccoli in the Yautia water until it turns bright green, remove and set aside.
Sauté in ½ tbsp. of basting oil the fish in medium for about 5 minutes or until the fish turns white. Do not over cooked it.
Cube the beets, drain the Yautia, and add ½ tbsp. basting Oil, ½ tsp. or less of dried seasonings and serve with a slice of lime, and avocado if you like, (optional) or better yet, drip some of the oil where you cook the fish over the cubed Yautia, mind blowing!
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.