Fish with potato crust & red pepper sauce

4 servings

Ingredients

Quantity Ingredient
4.00 fish fillets -; (6 to 8 oz ea)
1 (such as pompano; catfish, sea bass,
1 grouper or lemon fish)
2.00 tablespoon bayou blast; see * note
4.00 teaspoon dijon-style mustard
2.00 cup grated potatoes; preferably by hand using
1 the large holes on grater
1.00 teaspoon salt
1 feshly-ground black pepper
½ cup olive oil
1 red pepper sauce; see * note
4.00 tablespoon snipped fresh chives; for garnish

Directions

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Red Pepper Sauce” recipes which are included in this collection.

Sprinkle top of each fillet with Bayou Blast. Spread 1 teaspoon mustard on each fillet, and top with ½ cup of the grated potatoes, packing them down with a spatula; sprinkle each potato crust with ¼ teaspoon of the salt and 2 turns of the pepper-mill. Heat oil in 2 non-stick skillets over high heat, using ¼ cup oil per skillet.

Using a spatula, gently slide 2 fillets into each skillet, crust side up, taking care to keep crust intact. Fry 2 minutes, then quickly and carefully flip fillets; fry crust side down until golden-brown, 2 to 3 minutes. To serve, pour Red Pepper Sauce onto each warmed plate and top with 1 fillet, crust side up; sprinkle with chopped chives. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-027 broadcast 02-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-08-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000

Related recipes