Fresh Brown Stew Mullet with Olympian Yams

For the yams:

Preheat a grill to medium-high and lightly oil the grates or preheat the oven to 400 degrees F.

Grill or roast the yams for 40 to 60 minutes, or until tender.

For the mullet:

Meanwhile, heat the oil, covered, in a large heavy-bottomed saute pan over medium-high heat. Season the fish with the all-purpose seasoning blend , add the fish in the pan, and sear to brown for around 2 minutes per side. After this, reduce the heat down to medium-low. Drop in the green onion , onion, tomato, okra , chile , vinegar, soy sauce , thyme , and butter , using more or less of the fat depending on how rich you want the dish to be. Cover the pan with a lid, and simmer over moderate heat for 30 minutes.

Once the yams are fully cooked, peel and discard the skins or scoop out the flesh. In a small bowl, combine the yams with the mayonnaise. Season the yams with salt, and pepper, if desired, and serve alongside the fish and sauce.