Yellow Tail Jack / Yam Crust and Artichoke Aoli

Measure
Ingredients
Prepare
2 6-8 oz yellow tail jack fillets  
  Salt and pepper To taste
1 cup Yams Skinned & grated
1 tablespoons Chives Sliced thing
2 tablespoons Butter Clarified
  Artichoke Aoli  

Mix yams, chives, salt and pepper; in a sauté pan of clarified butter, place 4 oz. of yam mixture to form a patty large enough to fit the fillet. Place a fillet on top of each patty and press down to compress. Cook over medium heat until yams are crisp. The fillet should be 1/2 cooked from the stem. Gently turn over and finish cooking the fillet. To serve, top with Artichoke Aoli.

Yield: 2 portions
 
 
 
 
 
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