Ready in 20 minutes
Not as pretty as some, but tastes like heaven!
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.
JanetteS 10m agoUsed Old Bay seasoning vs Bayou Blast expecting it to be same type of seasoning. When I make this again I will eliminate this spice as it was too salty for my liking. Used Cod as fish of choice. Sauce was delicious but a little too runny. Would reduce stock a bit. Difficult to flip with potatoes on top at start, I would reverse with potato side down to start. Good but not great recipe, but would try again with modifications.