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Ingredientes
- 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
Direcciones
- 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.
- 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.
- To serve, pour Red Pepper Sauce onto each warmed plate and top with 1 fillet, crust side up; sprinkle with minced chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 243 | 83% |
| Total Fat 27.51g | 34% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 306mg | 9% |
| Total Carbs 11.67g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.84g | 1% |
| Protein 1.56g | 2% |
