Bourbon Tilapia w/Baked Sweet Potatoes & Peaches}

By BlueSchmoo

Tilapia

Ingredients

• 3 (1)
• 6 Tilapia filets (2 Filets)
• 3 Sweet Potatoes (large) (1 Potato)
• 3 Peaches (ripe) (1 Peach)
• 3 tablespoons Olive Oil (1 Tbsp)
• 1 package McCormick's Brown Sugar Bourbon Marinade (*see below)
• 2 tablespoons Water
• 2 tablespoons White Vinegar
• Scratch Sauce
• 1 tsp Tomato Paste
• 1 tsp Bourbon Extract
• 1 Tbsp Vinegar
• 2 Tbsp Water
• Dash Cayenne Pepper
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Paprika
• 2 Tbsp Diced red Bell Pepper
• 1 tsp Molasses
• 1 Tbsp Brown Sugar or 1 Tsp Agave Nectar
• 4 tablespoons Shredded Coconut
• 4 tablespoons Crushed Walnuts

Details

Servings 3
Adapted from nosugarsweetlife.com

Preparation

Step 1

Peel and cube sweet potatoes.  Toss with 1 Tbsp olive oil.

Start baking the sweet potatoes in a large casserole dish at 375 degrees for half an hour while you prepare everything else (total cook time for potatoes is one hour!)

Shred Coconut
Crush Walnuts
Slice Peaches
Prep Marinade - Mix dry marinade with 2 Tbsp water, 2 Tbsp Olive oil, 2 Tbsp Vinegar

Thaw Tilapia (if frozen).

After sweet potatoes have cooked for half and hour, take out the casserole dish. Move the sweet potatoes to the edges. 

Dip the tilapia in the marinade and lay flat in the center of the casserole dish, flat.

Pour remaining marinade on top.
Add sliced peaches around the edges on top of the sweet potatoes.
Bake for an additional 25 minutes, or until thoroughly cooked. 
Take it out of the oven, top the fish with shredded coconut and crushed walnuts. 
Broil for 5 more minutes.

Then, serve and eat!