Inaugural Post - African Fusion

Potato Wrapped Tilapia and Blistered Okra.

When I was younger, the nicest restaurant in my hometown was connected to the Industry Hills Sheraton Hotel. The restaurant was dark and moody, and the wait staff wore top coats and tails. When I was so inclined, I would take young ladies there, in an attempt to woo them. My favorite dish there, by far, was the Potato Wrapped Cod. It was so simple and decadent, I was spellbound. But, when the restaurant changed direction for a more modern, fusion cuisine, it was removed from the menu, and I hadn't found its equal sense.

This week, I have been inspired by the food of Africa; the flavors, the preparations, and the spices have fueled my creativity for the past couple of weeks. But, in thinking about a new dish, I remembered how much I used to love the Potato-Wrapped Cod from the Sheraton, and wanted to try and bring back some of that magic. So what I came up with was a fusion of sorts. Think African spices, meet old world technique, meet new world ingredients.

I chose Tilapia for this recipe because of its relatively mild flavor, and ability to work well under the heavy starch and spice load. The potatoes were cut on a mandoline, and flavored with an infused garlic/chili oil brushed on all sides to prevent browning. The potatoes were laid out in an overlapping fashion akin to fish scales, and the fish lightly seasoned and sealed within. The entire package was then allowed to rest for about an hour to assure the pocket would not unravel during cooking.

I've often said one of my favorite things about living in Los Angeles, is the sheer amount of food and ingredients accessible on any given day, and at my farmers market this week were fresh heirloom tomatoes, and okra. So while the fish was resting in the fridge, I blanched and peeled tomatoes for a tomato paste that would form the base of the braising liquid for the okra. Once combined the okra was placed into the waiting oven, and it was time to cook the fish.

The fish was placed into a non-stick pan, drizzled with some of the reserved infused oil, and browned on both sides. Since the chosen fish was a thin tilapia filet, it cooked quickly along with the potatoes.

Not being content to leave well enough alone, I remembered I had also purchased some passion fruit from the farmers market this week, and decided to make a sweet reduction to complement the spicy edge of the fish. Passion fruit, sugar, and a little chili infused vodka were simmered and poured over the top of the bias cut, potato wrapped fish, just prior to presentation.

All told, a fun trip down memory lane, and a lovely weeknight meal, finished around 2:15 am, from the midnight chef.