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!
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dharan limbu
[email protected]The potato-crusted grouper was delicious! The fish was cooked perfectly and the crust was crispy and flavorful. I would definitely make this again.
Nehal Ali
[email protected]I followed the recipe exactly and the dish turned out great! The grouper was moist and flaky, and the potato crust was crispy and golden.
Estefany Olguin
[email protected]This was a great recipe! The grouper was cooked perfectly and the potato crust was crispy and flavorful. The bruschetta and white wine were great additions as well.
MothowaJ MaJ
[email protected]This recipe was easy to follow and the dish turned out great! The grouper was moist and flaky, and the potato crust was crispy and golden. I would definitely make this again.
Ijeylolo Ukomadu
[email protected]The potato-crusted grouper was delicious! The fish was cooked perfectly and the crust was crispy and flavorful. I would definitely recommend this recipe.
gaja vai
[email protected]I'm not a huge fan of fish, but this recipe was surprisingly good. The potato crust was crispy and flavorful, and the grouper was cooked perfectly. I would definitely make this again.
Brittany Leigh
[email protected]This was my first time cooking grouper and it turned out great! The potato crust was a nice change from the usual breading.
SA Akash
[email protected]The flavors in this dish were amazing! The potato crust was crispy and flavorful, and the grouper was cooked perfectly. The bruschetta and white wine were great accompaniments.
Blandina Shigemelo
[email protected]The potato-crusted grouper was a bit too dry for my taste. I think I might try using a different type of fish next time.
Gilbert Frondoso
[email protected]This recipe is a keeper! The grouper was so flavorful and the potato crust was the perfect complement. The bruschetta and white wine were great additions as well.
Shariyah Sewell
[email protected]I followed the recipe exactly and the dish turned out great! The grouper was moist and flaky, and the potato crust was crispy and golden. I would definitely make this again.
Iftikhat Sultan
[email protected]This potato-crusted grouper was a hit with my family! The fish was cooked perfectly and the crust was crispy and flavorful. Served with bruschetta and white wine, it made for a delicious and elegant meal.