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.

Alert editor   



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!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

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

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

Comment on Fish with Potato Crust and Red Pepper Sauce

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

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 1y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free