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Ingredientes
- 4 x striped bass fillets - (6 to 8 ounce)
- 1 c. salt-and-pepper seasoned flour
- 2 c. grated skin-on red potato
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lrg egg lightly beaten
- 3 Tbsp. vegetable oil
- 1/4 c. chicken stock
- 1/2 c. dry white wine
- 2 x green onions chopped
- 1 x lemon juice only
- 3 Tbsp. chilled butter
Direcciones
- Dust fish with seasoned flour. Add in some salt and pepper and the egg to the shredded potatoes and mix well. Press a 1/2-inch layer of potatoes onto the top of each fillet.
- Heat oil in a large non-stick skillet over medium-high heat. Carefully place the fillets, potato-side down, into the warm oil. Cook for 3 to 4 min or possibly till medium-brown.
- Carefully flip fillets over and add in remaining ingredients except butter to pan. Cook for another 3 to 4 min or possibly till fish is just cooked.
- Transfer fish to plates and increase heat in pan to high. Reduce liquid in pan to a few Tbsp., remove pan from heat and whisk in chilled butter till melted.
- To serve, drizzle sauce over fish.
- This recipe yields 4 servings.
- Comments: Take a little extra time to clean up your striper fillets. Remove the skin and any of the dark, fatty areas along the center of the fillet. Make 'em pretty and they'll taste better once cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 179 | 82% |
| Total Fat 20.26g | 25% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 0.26g | |
| Cholesterol 81mg | 27% |
| Sodium 109mg | 5% |
| Potassium 98mg | 3% |
| Total Carbs 1.49g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.5g | 0% |
| Protein 3.2g | 5% |
