Fish with Potato Crust and Red Pepper Sauce

Fish with Potato Crust and Red Pepper Sauce

1 review, 3 star(s). 100% would make again

Ready in 20 minutes

Not as pretty as some, but tastes like heaven!


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



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.


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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Recipe Links

Bayou Blast - (Emeril's Creole Seasoning)

It's a component of this recipe

"Make a bunch for your Creole/Cajun dishes!" — Firebyrd Firebyrd

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Used 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.
JanetteS 7m ago

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