| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood, Dairy |
|
Crook2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Grouper fillets; (6 ounces each) |
| 2 |
md |
Potatoes; shredded |
| 1 |
md |
Onion; thinly sliced and |
|
|
; chopped |
| 1 |
oz |
Lemon juice |
| 3 |
|
Eggs |
| 1 |
tb |
Mustard |
| 1 |
ds |
Salt and pepper |
|
|
Flour for dredging |
| 3 |
oz |
Hot oil; (for pan frying |
|
|
; fish) |
| 1/2 |
c |
Roasted red peppers; pureed |
| 2 |
tb |
Butter |
| 1 |
tb |
Shallots; chopped |
| 1 |
tb |
Garlic; chopped |
| 12 |
oz |
Heavy cream |
| 1 |
ds |
Salt and pepper |
INSTRUCTIONS
INGREDIENTS FOR FISH PREPARA
INGREDIENTS FOR SAUCE PREPAR
Preheat oven to 400 degrees. In a large bowl, combine potatoes, onion,
lemon juice, salt and pepper. Mix ingredients together. In another bowl,
combine eggs and mustard and mix together.
Dredge grouper in flour and coat in egg mixture. Cover fish with potato
mixture. Place fish in a fry pan with hot oil. Fry until potato starts to
crust (frying time approximately 1 minute per side). Remove fish from pan
and place in baking dish and bake for 5 minutes.
In a sauce pan, heat butter, shallots, garlic and roasted red peppers. Stir
until warm. Pour heavy cream into sauce mixture, salt & pepper to taste.
Stir to a boil. Drizzle over baked fish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”