Finger Lime Wild Skate Fish with Nuts & Yams

I don't believe in New Year's resolutions but I'm about setting goals, adjusting plans and winning. I have my list for 2013 and it includes more writing and traveling to Melbourne Food & Wine Festival. Occasionally, colleagues use the word WRITER to describe my work and the mere mention shrinks my shoulders. My new affirmation is rooted in celebrating my strengths and growing "taller."

This weekend, I created a recipe with the theme Earth (reminding me of roots and growth). I've viewed films about Aboriginal art but never once dug deeper in the foodways of Australia's indigenous people. It took me a few hours of interwebs research but the items that excited my taste buds were macadamia nuts, mountain peppers, finger limes and tubers. You can substitute the fish, yams and peppercorns but don't skimp on the other ingredients. Citrus caviar (finger limes) are traditional bush food -- I found via FreshDirect.

Yams (Tuber Family)

Finger Limes (Citrus Caviar)

Wild Skate Fish

Finger Lime Fish with Nuts & Yams

Serves Two

1 small yam

3 pinches of salt

1 teaspoon of macadamia oil (plus 2 tablespoons)

1/4 teaspoon of whole mountain pepper

1 tablespoon of fresh lemon juice

3 whole finger limes

1/2 tablespoon of wild honey

2 medium pieces of wild skate fish

1/4 teaspoon of red pepper flakes

2 tablespoon of butter

1 small handful of whole raw macadamia nuts

Preheat the oven to 375 degrees. Gently scrub the yam with a vegetable brush. Using a mandoline, set to the thickest slice, process the yam. In a roasting pan, place the cut yam about 1/2 inch apart. Add a pinch of salt, the whole peppercorns and macadamia oil. Roast for 15 minutes and set aside.

In a small mix bowl, add 2 tablespoons of macadamia oil and 1 tablespoon of lemon juice. Gently, cut 3 finger limes; carefully scoop insides and skin into the mix bowl. Whisk in 1/2 tablespoon of honey; add salt and pepper to taste. Put aside.

Rinse and pat dry fish (already cleaned and cut from the fishmonger). Next, season both sides with pinches of salt and 1/4 teaspoon of red pepper flakes. In a grill pan, melt 2 tablespoons of butter on medium-high heat. Cook for around 4 minutes and turn with a fish spatula. Then, pour the finger lime mixture over the fish and cook for an additional 4 minutes. Plate half the yams on each plate. Place the fish and drippings on top. Coarsely chop the nuts and garnish the dishes.

Cheers to an abundance of words and the #MFWF Recipe Challenge!