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  • Fish With Potato Crust And Red Pepper Sauce

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    Fish With Potato Crust And Red Pepper Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Fish fillets - (6 to 8 ounce ea) (such as pompano, catfish, sea bass, grouper or possibly lemon fish)
    • 2 Tbsp. Bayou Blast see * Note
    • 4 tsp Dijon-style mustard
    • 2 c. Grated potatoes, preferably by hand using the large holes on grater
    • 1 tsp Salt Feshly-grnd black pepper
    • 1/2 c. Extra virgin olive oil Red Pepper Sauce see * Note
    • 4 Tbsp. Snipped fresh chives for garnish

    Directions

    1. Sprinkle top of each fillet with Bayou Blast. Spread 1 tsp. mustard on each fillet, and top with 1/2 c. of the grated potatoes, packing them down with a spatula; sprinkle each potato crust with 1/4 tsp. of the salt and 2 turns of the pepper-mill.
    2. Heat oil in 2 non-stick skillets over high heat, using 1/4 c. oil per skillet. Using a spatula, gently slide 2 fillets into each skillet, crust side up, taking care to keep crust intact. Fry 2 min, then quickly and carefully flip fillets; fry crust side down till golden brown-brown, 2 to 3 min.
    3. To serve, pour Red Pepper Sauce onto each warmed plate and top with 1 fillet, crust side up; sprinkle with minced chives.
    4. This recipe yields 4 servings.

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