Grind sweet potatoes, juices,
butter, salt and ginger together and set aside. Grind the graham
crackers, pecans and butter together. Cover the fish with the
sweet potato mixture. Then sprinkle the pecan mixture over the
top. Broil the fillets until golden brown, approximately 4
minutes.
In a small skillet, add the cream, vanilla, stock and seasoning.
Bring to a boil and cook for a minute, until the alcohol in the
vanilla is gone and the sauce coats the back of a spoon.
Pool the sauce on a plate. Place the broiled fish fillet on top
and serve.
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