SERVES 4
PREPARATION 10 MINS
COOKING 15 MINS
4 sweet potatoes, unpeeled
Olive oil
800g (1lb 10oz) grouper fillet or sole
Grated zest of 1 lemon
2tsp chopped flat-leaf parsley
200ml (6½fl oz) sour cream
1 handful chives
FOR HONEYMOON SAUCE
(makes about 400ml/12½fl oz)
1 habanero chilli, finely chopped
½ white onion, grated
2 carrots, grated
1 celery stick, grated
250ml (8fl oz) white vinegar
1tsp dried coriander
1. Boil the sweet potatoes in a large saucepan of boiling salted water for about 10-15 minutes, or until tender. Let them cool, halve them and drizzle over some olive oil. Season with salt and pepper.
2. Drizzle some olive oil over the fish and season with the zest, salt and pepper. Sprinkle with parsley and wrap each fillet in foil.
3. Fire up the barbecue, place the sweet potatoes on the grill and cook for about 5 minutes. Cook the fish fillets for about 5-8 minutes. Cut the lemon you've zested in half and grill the pieces with the cut-side down.
4. Top the potatoes with sour cream and chopped chives and serve the fish with honeymoon sauce (see recipe to the right).
HONEYMOON SAUCE
This extremely hot sauce is a traditional Aruban condiment served with soups, grilled fish and seafood. It has a fabulous flavour thanks to the famously fiery Madame Jeanette chillis that are grown on the island. If you can't find them locally, we suggest using habaneros instead.
Combine the chopped chilli, onion, carrots and celery, and place in a glass or ceramic bowl. Pour over the vinegar and mix through the coriander. Season to taste.
Cover and refrigerate overnight to allow the flavours to develop.