This is a print preview of "Fish With Potato Crust And Red Pepper Sauce" recipe.

Fish With Potato Crust And Red Pepper Sauce Recipe
by Global Cookbook

Fish With Potato Crust And Red Pepper Sauce
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  Servings: 4

Ingredients

  • 4 x Fish fillets - (6 to 8 ounce ea) (such as pompano, catfish, sea bass, grouper or possibly lemon fish)
  • 2 Tbsp. Bayou Blast see * Note
  • 4 tsp Dijon-style mustard
  • 2 c. Grated potatoes, preferably by hand using the large holes on grater
  • 1 tsp Salt Feshly-grnd black pepper
  • 1/2 c. Extra virgin olive oil Red Pepper Sauce see * Note
  • 4 Tbsp. Snipped fresh chives for garnish

Directions

  1. Sprinkle top of each fillet with Bayou Blast. Spread 1 tsp. mustard on each fillet, and top with 1/2 c. of the grated potatoes, packing them down with a spatula; sprinkle each potato crust with 1/4 tsp. of the salt and 2 turns of the pepper-mill.
  2. Heat oil in 2 non-stick skillets over high heat, using 1/4 c. oil per skillet. Using a spatula, gently slide 2 fillets into each skillet, crust side up, taking care to keep crust intact. Fry 2 min, then quickly and carefully flip fillets; fry crust side down till golden brown-brown, 2 to 3 min.
  3. To serve, pour Red Pepper Sauce onto each warmed plate and top with 1 fillet, crust side up; sprinkle with minced chives.
  4. This recipe yields 4 servings.