So we didn’t win the big trophy’s at the BBQ cook-off but we had a lot of fun out there. I’ll have a recap and a giveaway on Friday.

Have you ever have a design of how you want to plate your food and then it doesn’t come out as good as what you visioned. That’s what happened to me on this plate. I laid the asparagus long ways next to the sweet potatoes and then you couldn’t see them when you placed the fish on top so then I gave up and just went with this. Not to mention I have my husband in the background asking if it’s ready so we can eat because he’s hungry. You can’t rush art! I don’t think it looks too bad, but looking at it now I wish I would have leaned the asparagus on top of the fish. Oh well, I’ll be making this again so I’ll get to play around with plating.

I make a really good Mahi Mahi with Macadamia Nut Crust that we really like and it’s hard to find good coatings for fish, but I really like this one that I came up with. It uses some leftover sourdough bread I had and some fresh rosemary I am growing. The only thing I would do different is not cook it on my panini press. No matter how much oil I put on it still stuck so I would saute it in a pan on the stove or grill it if you want a more smokey flavor. Any fish can be used as well I just happened to find halibut on sale.

Sweet Potato, Asparagus and Halibut
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1 cup fresh sourdough bread, torn
1 tablespoon plus 1 1/2 teaspoons fresh rosemary, chopped
2 sweet potatoes
3 tablespoons butter, divided

1 bundle fresh asparagus
4 (5 to 6 ounce) fish fillets

I started by grinding my breadcrumbs and 1 tablespoon rosemary in a food processor.

Heat 1 tablespoon of olive oil over medium-high heat.

Add breadcrumbs and rosemary mixture to skillet. Stir until breadcrumbs are almost crisp, 5 minutes. Transfer to a small bowl and cool.

Place sweet potatoes on a plate and microwave on high until very soft.

Cut sweet potatoes in half lengthwise; scoop out pulp and place in a medium glass bowl. Discard skin.

Add remaining 1 1/2 teaspoons rosemary and 1 tablespoon butter to sweet potatoes; mash until almost smooth. Season with salt and fresh ground pepper.

Sprinkle asparagus with a little olive oil, salt and fresh ground pepper.

Grill asparagus just until tender on panini press.

Melt remaining 2 tablespoons butter, drizzle over fish then sprinkle fish fillets with salt and freshly ground pepper.

Cook fillets on panini press until cooked through.

To plate divide up sweet potatoes and asparagus among plates. Top each serving of fish with a generous sprinkle of breadcrumbs, and serve.

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