Fish With Potato Crust And Red Pepper Sauce Recipe

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Servings: 4


Cost per serving $1.40 view details
  • 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


  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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 4 servings
Calories 292  
Calories from Fat 243 83%
Total Fat 27.51g 34%
Saturated Fat 3.83g 15%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium 306mg 9%
Total Carbs 11.67g 3%
Dietary Fiber 2.2g 7%
Sugars 0.84g 1%
Protein 1.56g 2%
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