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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Md Masud
[email protected]I'm not a big fan of fish, but I loved this dish! The potato crust was so good that I ate all of it.
Fred
[email protected]This dish was amazing! The grouper was cooked perfectly and the potato crust was crispy and flavorful. I would definitely recommend this recipe.
Shalam Liwa
[email protected]The grouper was a little dry, but the potato crust was delicious. I would recommend using a different type of fish next time.
Israt jahan Nabiha
[email protected]This dish was a little too bland for my taste. I would recommend adding more spices to the potato crust.
Hkerlie_benxon
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the grouper and the potato crust. I will definitely be making this again.
Bhimmaya Sunuwar
[email protected]I followed the recipe exactly and the dish turned out great. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make seafood dish.
Med 7asen Almeno
[email protected]This was the first time I had ever cooked grouper and it was delicious! The potato crust was crispy and the fish was flaky and tender.
Jawed Sharif
[email protected]I would definitely make this dish again. It was easy to make and the results were impressive.
Borka Petz
[email protected]This dish was a lot of work, but it was worth it. The grouper was cooked perfectly and the flavors were amazing.
Ch Abbas
[email protected]The grouper was a little overcooked, but the potato crust was delicious. I would recommend cooking the fish for a shorter amount of time.
Chenya Autos
[email protected]This dish was a little too salty for my taste. I would recommend using less salt in the potato crust.
Tshiamo Tshoma
[email protected]The potato crust on this grouper was amazing! It was so crispy and flavorful. I would definitely recommend this recipe.
MD RIYADUL ISLAM RIYAD
[email protected]This was my first time cooking grouper and it turned out great! The recipe was easy to follow and the fish cooked quickly. I will definitely be making this again.
Amanda Herrera (Robot)
[email protected]I loved the combination of flavors in this dish. The grouper was mild and flaky, while the potato crust added a nice crunch. The bruschetta and white wine sauce were the perfect accompaniments.
Nikiwe Mavuka
[email protected]This dish was a hit with my family! The grouper was cooked perfectly and the potato crust was crispy and flavorful. The bruschetta and white wine sauce were also delicious.