Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Unhappily flying fish are not a routine item in fish shops or supermarkets here, but rather than lose this attractive dish altogether, substitute fillets of any white fish. Be careful to get real yams, not the sweet potatoes known as Louisiana yams.


  • 12 flying fish, or lb. white fish fillets
  • Salt, freshly ground pepper


Season the fish with salt and pepper. Heat 1 oz. of the butter in a frying pan and sauté the fish lightly on both sides. Cut in halves. Peel the yams and cook in salted water until tender. Cool and slice thinly. Butter a deep dish, or soufflé dish. Arrange half the fish fillets in one layer. Make