Capitaine: Nile Perch with Twice Cooked Yams

When my husband was in the Peace Corps, he recalls seeing them pull a Capitaine/Nile perch from the Niger river that was the size of a man!  No more.   The river is not what it used to be and with the ever increasing population battling with drought, unemployment and the ensuing hunger, it’s the clever fish that lives to be 2 ft long.

In any case, I found this beautiful, imported Ugandan capitaine fillet in the market, 10% off.   Nice pink, lean, firm flesh.  I’m thinking grill, Jade’s thinking fry.   Okay, looks like the old hanky-panko.   Emeril’s essence first; style Afro-Cajunese with yams.

For the fish, just follow the recipe for the salmon here:

Twice Cooked Yams

3 large yams

Olive oil

Preheat the oven to 375 degrees.   Poke a number of holes in the yams with a fork, rub with olive oil, then bake for 1 hour.   Remove from oven, allow to cool, then slice.  Brown the slices in olive oil.

Serve the yams with the fried fish and homemade tartar sauce.

Nile Perch on Foodista

About cookinginsens

An American living in Burgundy, France
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2 Responses to Capitaine: Nile Perch with Twice Cooked Yams

  1. Roasted yams always turn out so amazing. I really like the idea of cooking them, then browning them. And after six years in the South I don’t think balk at anything being fried. That looks wonderful to me and I love the sauce that goes with it.

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