For the fish:
Preheat your oven to 350 degrees F. Mix together the pecans and brown sugar in a medium bowl. Mix and then spread onto a baking sheet and toast for 7 minutes, making sure not to burn them. Let cool to room temperature - do not put them in the refrigerator. Once the pecans are cool, transfer them to a food processor with the breadcrumbs and boniatos and blend. You can store leftover mix in the refrigerator for up to 2 days.
Coat your fish using a standard breading procedure: dredge in the flour, then the egg, and then your pecan-boniato mixture. Heat the sauté pan over medium heat and add the butter or oil. When melted, saute the fish until golden brown on both sides, about 3 to 4 minutes per side. Once the fish is golden in color, remove from pan.
For the jalapeno cream sauce:
Mix together the onions, garlic, jalapeno and bell peppers. Heat the oil in a medium sauté pan and saute the vegetables until the garlic is slightly golden in color. Add your wine to deglaze the pan, scraping up the bottom, and cook until reduced by half. Pour in the heavy cream, then the milk and bring to a slight simmer over medium heat. Stir in the butter, jalapeno juice and salt and black pepper, then reduce the heat to low and cook until the butter melts.
Serve the fish topped with the jalapeno cream sauce.
Yield: 4 servings
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Guanabanas Restaurant, Jupiter, Florida