Fish with Potato Crust and Red Pepper Sauce

Fish with Potato Crust and Red Pepper Sauce

Ready in 20 minutes

Top-ranked recipe named "Fish with Potato Crust and Red Pepper Sauce"

Share it:

Not as pretty as some, but tastes like heaven!


Ingredients

Are you making this? 
4 Fish fillets; (6 to 8 oz; ea) (such as pompano; catfish, -- sea bass, Grouper
2 tablespoons Bayou Blast; see * Note
4 teaspoons Dijon-style mustard
2 cups Grated potatoes; preferably; by hand using The large holes on grater
1 teaspoon Salt
Feshly-ground black pepper
1/2 cup Olive oil
4 tablespoons Snipped fresh chives; for garnish
Red Pepper Sauce
3 medium-larges red bell peppers
2 tablespoons olive oil
1/4 cup coarsely chopped onions
2 teaspoons minced garlic
1 teaspoon chopped basil
1 teaspoon salt
1/8 teaspoon cayenne
Black pepper
2 cups chicken stock
2 tablespoons heavy cream

Original recipe makes 4 Servings

Servings  

Preparation

Make Sauce:

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.

Notes

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.

Credits

Added on Award Medal
Calories Per Serving: 450 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

"It's a component of this recipe  " nodinner4me nodinner4me

"It's a component of this recipe  Make a bunch for your Creole/Cajun dishes!" Firebyrd Firebyrd

Link in another recipe. What would you serve with this?

There are no reviews yet for Fish with Potato Crust and Red Pepper Sauce. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Potato Red Pepper Fish

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free