Potato grouper in a roasted red pepper sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Grouper fillets; (6 ounces each) | |
| 2 | mediums | Potatoes; shredded |
| 1 | medium | Onion; thinly sliced and |
| ; chopped | ||
| 1 | ounce | Lemon juice |
| 3 | Eggs | |
| 1 | tablespoon | Mustard |
| 1 | dash | Salt and pepper |
| Flour for dredging | ||
| 3 | ounces | Hot oil; (for pan frying |
| ; fish) | ||
| ½ | cup | Roasted red peppers; pureed |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Shallots; chopped |
| 1 | tablespoon | Garlic; chopped |
| 12 | ounces | Heavy cream |
| 1 | dash | Salt and pepper |
Directions
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.
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