Fish with Potato Crust and Red Pepper Sauce
|4 Fish fillets; (6 to 8 oz; ea) (such as pompano; catfish, -- sea bass, Grouper|
|2 tablespoonsBayou Blast; see * Note|
|4 teaspoonsDijon-style mustard|
|2 cupsGrated potatoes; preferably; by hand using The large holes on grater|
|Feshly-ground black pepper|
|1/2 cupOlive oil|
|4 tablespoonsSnipped fresh chives; for garnish|
|Red Pepper Sauce|
|3 medium-largesred bell peppers|
|2 tablespoonsolive oil|
|1/4 cupcoarsely chopped onions|
|2 teaspoonsminced garlic|
|1 teaspoonchopped basil|
|2 cupschicken stock|
|2 tablespoonsheavy cream|
Fish with Potato Crust and Red Pepper Sauce Preparation
Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Reheat on medium-low heat before serving.
Yield: 2 Cups
Sprinkle top of each fillet with Bayou Blast. Spread 1 teaspoon mustard on each fillet, and top with 1/2 cup of the grated potatoes, packing them down with a spatula; sprinkle each potato crust with 1/4 teaspoon of the salt and 2 turns of the pepper-mill. Heat oil in 2 non-stick skillets over high heat, using 1/4 cup oil per skillet. Using a spatula, gently slide 2 fillets into each skillet, crust side up, taking care to keep crust intact. Fry 2 minutes, then quickly and carefully flip fillets; fry crust side down until golden-brown, 2 to 3 minutes. To serve, pour Red Pepper Sauce onto each warmed plate and top with 1 fillet, crust side up; sprinkle with chopped chives.
Any creole seasoning will do; I like Tony Chacheras', or you can use my recipe for Bayou Blast as shown in the recipe link below.
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