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Cornmeal Coated Sweet Potatoes and Fish Fillets with Sautéed Green Summer Squash
About the Recipe: The cornmeal coating flavors the fish as well as the veggies. The coating is crisp and golden while the fish remains soft and flaky. I understand that many Native Americans liked serving meals on one large platter for the family to share. I like the addition of some pickled red peppers for a nice contrasting flavor.
Inspired by: Authentic Recipes of the Southwest – Kokopeli’s – James and Carol Cunkle
Stories of fish abound in Pueblo mythologies. In one story, people were magically turned by Warrior Twins into fish so they could cross a lake and then turned back into people.
Cook’s Note: I used two large cod fillets for this recipe. As I finished cooking each part, I placed them on the serving platter. You can also use mini Yukon or red potatoes in place of the sweet potatoes. I like to treat the zucchini in two ways, thicker slices and thin strands. You can just slice them as desired.
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