Best 4 Potato Encrusted Grouper With Bruschetta And White Wine 5fix Recipes
Cooking a delicious and delightful dish that will impress your friends and family can be a daunting task. With so many recipes to choose from, it can be hard to know where to start. But fear not, food enthusiasts! In this article, we will guide you through the culinary journey of creating a delectable dish: Potato Encrusted Grouper with Bruschetta and White Wine 5fix. This exquisite meal combines the flavors of crispy potato-crusted grouper, juicy bruschetta, and a flavorful white wine sauce, creating a symphony of flavors that will tantalize your taste buds. So, gather your ingredients, prepare your utensils, and let's embark on this culinary adventure together!
Check out the recipes below so you can choose the best recipe for yourself!
POTATO ENCRUSTED GROUPER WITH BRUSCHETTA AND WHITE WINE #5FIX
"5 Ingredient fix contest entry. Light and fresh potato and fish entree, that's looks like it took you hours to make. Use 4-6 oz portions of flaky white fish such as grouper, halibut, cobia, rock. Prepared bruschetta with garlic and capers work best. You can also use simply potato southwest hash browns for a spicer dish.
Provided by mohr1967
Categories Potato
Time 25m
Yield 4 Filets of fish, 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw fish if frozen. Remove fish from fridge and bring to room temperature.
- Preheat oven to 375 degrees.
- Pat dry portions of fish, firmly press 1/4 C of simply potatoes shredded hash brown on flat side of fish.
- In 12 inch oven ready frying pan, sauté fish, potato side down in hot pan. Crisp hash brown potato crusted filets for 2-3 min till golden. Flip fish in pan and remove pan with fish in it from heat. Place oven ready fry pan with fish into 375 degree oven for 3-5 min or till opaque. This will depend on thickness of fish.
- Remove pan from oven( pan will be hot) and place on burner. Burner will not be on.
- Remove fish from pan and place on paper towel plated plate, still potato side up. Turn on burner to med high, add 1 C white wine and 1/2 C bruschetta. Reduce for 3-5 min till 1/4 sauce has evaporated. Turn off heat and whisk in 2 T butter till melted. Plate 4 portions of fish and top each with 1/4 C of prepared sauce.
- Serve with crusty bread and your favorite salad. Enjoy!
POTATO-CRUSTED QUICHE RECIPE BY TASTY
Here's what you need: russet potato, olive oil, salt, pepper, grated parmesan cheese, eggs, milk, tomato, green onion, bacon, shredded cheddar cheese, garlic powder
Provided by Alix Traeger
Categories Lunch
Yield 5 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C).
- Peel the potatoes, then thinly slice a knife or mandoline.
- Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
- Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
- Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
- Reduce the oven temperature to 350˚F (180˚C).
- In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
- Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
- Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 412 calories, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, Sugar 4 grams
POTATO CRUSTED CHICKEN #5FIX
Make and share this Potato Crusted Chicken #5FIX recipe from Food.com.
Provided by chefdanmorey
Categories Potato
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- dredge each chicken breast in the flour that has been seasoned with 1/2 teaspoon of seasoned salt, shake off excess flour. dip in the beaten egg or brush with the egg. sprinkle 1/8 cup of Simply Potatoes Shredded Hash Browns on each breast, turn each breast over, sprinkle 1/4 cup of Simply Potatoes Shredded Hash Browns on each breast. Place the breast on a non-skid baking sheet. Place the pan of chicken in a preheated(350F) oven. Bake until internal tempature reaches 165F and the potatoes are nicely browned. Serve.
Nutrition Facts : Calories 209.3, Fat 4.4, SaturatedFat 1.1, Cholesterol 122, Sodium 154.9, Carbohydrate 12, Fiber 0.4, Sugar 0.1, Protein 28.2
POTATO BRUSCHETTA
Easy to make tasty potato appetizer, snack, or side dish. Cheese and tomato topping on slices of potatoes. Adapted from potatogoodness.com. I used dried basil instead of fresh for the garnish; you could use one of the optional toppings posted here or create your own. I parboiled the small ends of the potatoes for home fries or you could keep them to add to soup.
Provided by foodtvfan
Categories Vegetable
Time 45m
Yield 8 appetizers, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Line 2 baking sheets with foil; lightly oil.
- Slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
- Place slices in a medium bowl with 2 Tablespoons olive oil; toss well to coat.
- Add grated Parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
- Place in a single layer on baking sheet.
- Bake for 25 minutes.
- While potatoes are baking, stir together 1 Tablespoon olive oil, tomato, Mozzarella, balsamic vinegar, and garlic in a medium bowl.
- Top potatoes with equal amounts of tomato mixture.
- Bake for 5 more minutes or until cheese is just starting to melt.
- Sprinkle with basil or other garnish as desired.
- Serve warm or at room temperature.
Nutrition Facts : Calories 183.6, Fat 10.4, SaturatedFat 3, Cholesterol 12, Sodium 319.2, Carbohydrate 17.2, Fiber 2.4, Sugar 3.1, Protein 5.9
Tips:
- Use fresh grouper fillets. Fresh fish has a more delicate flavor and texture than frozen fish.
- Make sure the grouper fillets are dry before coating them in the potato crust. This will help the crust adhere to the fish.
- Use a food processor to make the potato crust. This will make the crust light and fluffy.
- Season the potato crust with salt, pepper, and garlic powder. This will give the crust a delicious flavor.
- Cook the grouper fillets in a nonstick skillet over medium heat. This will help prevent the fish from sticking to the pan.
- Serve the grouper fillets with bruschetta and white wine. This is a classic combination that is sure to please your guests.
Conclusion:
Potato-crusted grouper is a delicious and easy-to-make dish that is perfect for a special occasion. The potato crust is light and fluffy, and the grouper fillets are cooked to perfection. The bruschetta and white wine add a touch of elegance to the dish. This recipe is sure to impress your guests.
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