Tuesday, March 27, 2012

Fish And Fries Ala Roz

Back in December I’d posted about a tree falling through the wood ramp leading to my dock (12/4 pic) and I’d been waiting for March to repair it when the weather is a little nicer, but before the lake comes up beginning April 1.  This is how it looked in December and then how it looked after buddy Joe and I took out the damaged stuff.  He'd already removed and burned the tree over the winter to heat his house.

After a couple hours of labor and another hour relaxing on the dock and sipping a margarita, we were ready for a good supper and it turns out both of the dishes Bev and I planned came from recipes from Roz over at La Bella Vita. 

The first one was for her Panko and Italian Herb Crusted Perch Filets which I wanted to make as soon as I saw it.  The second one was for her Baked Sweet Potato Fries With Fresh Avocado Dip which I’d saved and dug out when Bev suggested sweet potatoes for this meal.  Check out Roz’s blog for the recipes and some great shots – as you’ll soon see mine isn’t.

I made the fish per Roz’s recipe, except I used crappie, and Bev modified the potato spices to amp them up a little and this was her result.

2 large sweet potatoes, peeled and cut into 1/2-inch fries
2 Tbsp. olive oil
1 tsp. paprika
1 tsp. chili powder (my homemade)
1/2 tsp. ground coriander
1 tsp. Tones Southwest Chipotle Seasoning
Salt and pepper, to taste

Bev also made the avocado dip and modified it just a little by omitting the cilantro, which we didn’t have, and adding some sauce from canned chipotles in adobo.

1  avocado
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped.
6 scallions, white and light green part only, chopped (increased from 2)
1 lime, juiced
1 tsp adobo sauce
2 tsps. minced garlic (garlic press)
Salt and freshly ground black pepper

We didn’t make the garlic butter with the fish recipe and I used the avocado dip on my fish as well as the fries.  We served the fish on a bed of sauteed baby spinach, onion, and garlic.

Like I said, I was ready to eat and didn’t bother to get a good shot, but trust me it was really good food and I’d serve all of it to company - Bev especially liked the fries.  It will be made again and next time we’ll try to remember to buy some cilantro for the dip.  Thanks Roz for a delicious meal.

Potato Update - the red skinned yellow flesh potatoes from yesterday were from Green Giant and are called Klondike Rose - Red Skinned Golden Idaho Potatoes.

Schnitzel Update - The reuben topping hide the flavor of yesterday's schnitzel, but for breakfast I had one that had just been topped with the cheese and it was delicious with the Threadgill's chicken fried steak seasoning I'd used.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago: The Fruits Of My Asparagus And Mushroom Labor

Two years ago:  Wings & Grits – Quick But Delicious


3/22/12  meal date


  1. A delicious dinner for a job well done! Those sweet potato fries with dip sound fantastic! A must try.

  2. I find more great blogs from reading your blog. I am a new subscriber of La Bella Vita. That sweet potato fry and dip combo are a must try for me. Sounds WONderful. Thanks for the tater update.

  3. I had those fries bookmarked to try!

  4. I love sweet potato fries!! They are at their best if you can get them nice and crispy! As for the fish.. you know I love this one! I've made something similar, but not exact, so I'll be trying this for sure!

  5. Larry, I hope that you and Joe got that dock fixed. The high water will be here soon. What a mess that tree made! By the way, those fried crappie look terrific! Take Care, Big Daddy Dave

  6. Your fish looks amazing and the sweet potatoes sound wonderful. I have been contemplating fish tacos lately...maybe with sweet potatoes!

  7. I haven't had crappies since my parents sold their lake home in northern Wisconsin. They were so tasty! Love the sweet potato fries too.

  8. Looks like a great dinner after a hard day's work...

  9. I really, really like the Klondike rose potatoes, don't you? The buttery flavor and smooth texture makes them great for cubed, mashed or even baked whole for the bigger ones.

    I thought it might be a Green Giant exclusive variety because that is the ONLY company I have ever gotten them from. But it is an actual variety that you can get from other sources if you're lucky enough to have them grown locally.


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