Lime-Spiked Seafood with Roasted Sweet Potatoes

Scrumptious! Hubby could not stop raving over this dish. I did substitute cod for the salmon and half and half for the heavy cream.

• PestoGirl

• Baltimore, MD

• 10/1/2013

I don't eat seafood, so I was really scared to make this dish. But my poor husband never gets any fish so I braved it. I didn't have scallops (nor would I know how to remove the ligament if I did) so I used cod instead to mix with the salmon. I also didn't find any hot chiles in my local store, so I had to use chili powder. Despite this, my husband was really impressed by how delicious this dish turned out. He ate all four servings at once! Not only that, he was talking about how great it was for days afterward. It was pretty easy, and I will definitely make it again for him.

• Jennafer

• Seattle, WA

• 5/4/2013

I was surprised by how good this was, and the hubs wants it to go in the 'make it again' file. My pantry forced me to make a couple very minor changes: butternut squash instead of sweet potato (I cubed it, tossed it in ghee, and roasted it until it caramelized); ghee instead of olive oil; and shrimp instead of scallops. It was pretty on the plate, too, all heaped up in a mountain of goodness with cilantro on top.

• Anonymous

• Seattle, WA

• 2/17/2012

Doubled the recipe for dinner for three - definitely had an extra serving of food. VERY rich. Only changes we made is we halved the pepper because my dining partners were wimps. Could still taste the heat, but it was much more subtle. We were very skeptical to begin with cause it didn't look like it would have much flavor, but it was awesome. Very easy, pretty fool proof, and plenty of food.

• Kailadriel

• New York

• 4/4/2011

I tripled the recipe for family dinner, which was a bit dangerous but worked out well. Everyone loved it -- it's like a deconstructed/reconstructed fish chowder, which is why all the ingredients work well together. There were a few comments that echoed other reviewers (cream a little rich for one, sweet potatoes a touch strange for another), but consensus was overwhelmingly positive. I had to use a jalapeno and was afraid to make the dish overly hot so didn't triple the quantity there -- there was no heat at all, though. Will rectify the next time out. Pretty easy, too.

• SBCummings

• 2/15/2011

This was absolutely delicious! I loved the complexity of the flavors. I'm pregnant and it made me feel like I was eating ceviche (which I really miss!). The only thing I want to find a substitute for is the heavy cream. I will try using half and half next time.

• Duchesa

• San Francisco, CA

• 12/28/2010

Simply amazing. I made this exotic, delicious meal for my parents' 44th wedding anniversary earlier this year. Let me just say, it pairs perfectly with champagne! I love that it's light but filling and really captures the soul of ethnic cooking. The smells while it was cooking were magnificent. I would order this in a restaurant any day and can't wait to make it again for my fiance!

• mopsie1

• Chicago

• 11/24/2010

I thought the flavors in this were unexpected and awesome; my boyfriend asked me not to make it again. Based on the mix of reviews, that just about sums up how divided opinion of this dish is. I agree with one reviewer who said that if they make it again, they'll do it over pasta. The seafood sauce is really tangy and interesting - maybe it just doesn't belong with sweet potatoes (God love 'em).

• Anonymous

• New York, NY

• 9/12/2010

Also made with just salmon as I detest scallops (is it just me that thinks they taste like soap?) and also used creme fraiche instead of heavy cream. I also had mistakenly used up all my sweet potatoes earlier in the week so ended up serving over rice, which was very nice. A lovely fresh tangy combination with just the right amount of heat and very pretty with the colours of the ingredients - I will definitely make again.

• decemmie

• 7/22/2010

I really enjoyed the fish & the sauce (I too tinkered w/ the recipe & only used salmon). However, as much as I love sweet potatoes, I found the combination didn't work. The sweet potatoes have their own strong taste, which didn't gel with the sauce. Next time I'd use rice, risotto or pasta.

• Redgrll

• Ottawa

• 6/5/2010

I didn't have enough lime juice- so in addition to the lime juice, I added some (of course-freshly squeezed) lemon juice. I also served it along side with some garlic stir-fried swiss chard- YUM :oP

• maplechan

• Calgary, Alberta

• 5/15/2010

I cannot explain how embarassingly wonderful this recipe is other than to say that we sat at the kitchen table literally humming as we ate it. No two bites taste the same and the explosions of the different ingredients tantalize the entire mouth. Well done! Will make this again and again!

• Graham30

• Saint John, NB Canada

• 4/7/2010

My husband enjoyed this but I wasn't crazy about it. The flavors seemed strange together - fish and sweet potatoes. I won't be making this one again.

• nataliedeininger

• Dublin, CA

• 1/27/2010

My Ecuadorian husband (who knows how delicious seafood should taste) said that this was "muy rico", a great combination of both sweet and salty, and very fresh tasting. Even our 3 year-old daughter enjoyed it... the scallops especially, believe it or not! Definitely a recommended dish.

• cocinarica

• Miami, FL

• 1/21/2010

昨晚我做了这个,这是惊人的。fl的avors and textures are unique. I went precisely by the recipe, only adding more onions as suggested by some. I also used butter and a little olive oil to carmelize them. My only negative comment is that one person cannot make this, start to finish, in 25 minutes. If you do the prep work ahead of time, you can cook it in 25 minutes, and if you had someone to help with the chopping, etc., you could probably do it in that time.

• Anonymous

• Summerfield NC

• 1/14/2010