Yucca Crusted Flounder

Cut off and discard the last inch off the tips of the yucca. Using a heavy knife, cut the yucca into lengthwise halves. Using a sharp paring knife or a potato peeler, pare the yucca of its outer brown skin-colored layer until only the white flesh is left. Place peeled yucca in water while preparing so that it doesn't darken.

Using a mandoline or medium-size holes on a box grater, grate yucca into thin strings. Lay the fish, flesh-side up, on a sheet of wax paper and season on both sides with salt and pepper.

Press shredded yucca over both sides of fish. Pat yucca into position to seal and protect flesh; the yucca is glutinous and will adhere to itself.

Preheat oven to 350 degrees F.

Heat half of the olive oil in a large saute pan or skillet over medium-high heat. Tilt pan away from you so that oil pools to one side. Place thickest end of the fish, flesh-side down, in the closest side of the pan, ending in the oil. Place 2 of the fillets in the pan at the same time, if they will fit.

Return pan flat to the stove and sear fish until yucca is softened and golden brown, 1 to 2 minutes. Turn with a long spatula and sear on skin side. Remove from pan and place on a large baking pan, flesh-side up. Repeat with remaining fillets and additional oil as needed.

When all of the fish has been seared and place in the baking pan, put it in the oven and cook 5 to 6 minutes until flesh flakes easily.

Sprinkle with cilantro and serve with lime wedges.