Ingredients

For the sofrito butter and sauce:

2 tablespoon canola oil
1 tablespoon small red bell pepper, seeded and sliced
1 clove garlic, peeled and sliced
1/2 clove jalapeno, seeded and sliced optional
1/2 clove small onion, peeled and sliced

4 tablespoon softened unsalted butter
1 tablespoon chopped cilantro
1/2 cup chicken stock
1/4 cup lime juice

For the sweet potato:

2 tablespoon canola oil
1 tablespoon small red bell pepper, seeded and sliced
1 clove garlic, peeled and sliced
1/2 clove jalapeno, seeded and sliced optional
1/2 clove small onion, peeled and sliced
4 tablespoon softened unsalted butter

1 tablespoon chopped cilantro
1/2 cup chicken stock
1/4 cup lime juice
1 sweet potato, baked and cut into 1-inch discs
1 white sweet potato, baked and cut into 1-inch discs

For the snapper:

2 tablespoon canola oil
1 tablespoon small red bell pepper, seeded and sliced
1 clove garlic, peeled and sliced
1/2 clove jalapeno, seeded and sliced optional
1/2 clove small onion, peeled and sliced
4 tablespoon softened unsalted butter

1 tablespoon chopped cilantro
1/2 cup chicken stock
1/4 cup lime juice
1 sweet potato, baked and cut into 1-inch discs
1 white sweet potato, baked and cut into 1-inch discs
4 (7-ounce) snapper fillets

Preparation

Baking Directions:

Preheat the oven to 400 degrees F.

Place the sweet potatoes in a baking dish, add 1/2 cup of water and cover with foil.

Bake the sweet potatoes until tender and easily pierced with a paring knife, about 30 to 45 minutes.

Remove the sweet potatoes from the oven and let cool enough to handle.

Slice the baked sweet potatoes into 1/2-inch-thick slices and using a 1-inch cutter, cut 20 disks from each sweet potato.

Reserve on an ovenproof dish or tray.

For the sofrito butter, sweat red bell pepper, jalapeno, garlic and onion together in the canola oil until soft.

Place the soft peppers in a blender and puree with the softened butter and cilantro.

Remove from the blender and reserve.

Thoroughly season the snapper fillets on both sides with salt and pepper and place them in the baking dish; brush the top of the fillets with the sofrito butter and add enough water to cover the bottom of the baking dish.

Put the baking dish in the oven and cook the fish until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels warm when touched to the lip, about 8 to 10 minutes.

While the fish is cooking, bring the chicken stock to a boil and whisk in the remaining sofrito butter.

Season the sauce to taste with salt and pepper.

Place the sweet potato disks in the oven for 2 minutes to warm.

Arrange the sweet potatoes, alternating the colors, in a circle toward the outside of each plate and place the fish in the center.

Finish the sauce with the lime juice at the last minute and pour the sauce around each plate.

Serve immediately.