Best Potato Crusted Red Snapper Recipes

POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH

Steps:

• Preheat oven to 350 degrees F.
• Season each fillet to taste with salt and pepper. Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere.
• Heat the oil in a large saute pan over medium heat until almost smoking. Sear each fillet potato-side down until a crust forms, about 3 minutes. Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium. Place on a large serving platter and top each fillet with some relish. Serve any remaining relish on the side.
• In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil. Season to taste with salt and pepper. May be refrigerated up to 1 day. Serve at room temperature.

POTATO CRUSTED RED SNAPPER

Steps:

• Preheat oven to 425 degrees F.
• Bring a large pot of lightly salted water to boil. Add grated potatoes, boil for 30 seconds, and then drain. Plunge into an ice bath and drain immediately. Spread the potatoes on a plate or baking sheet to dry. Toss with the melted butter, salt, pepper, cheese, and lemon zest. Coat each filet with potato, lightly pressing with fingertips.
• Place the fish on a lightly oiled baking sheet and roast for 15 to 20 minutes in the oven until lightly browned and cooked through.

POTATO-CRUSTED RED SNAPPER WITH HORSERADISH SAUCE

Steps:

• Combine potato, 1/4 teaspoon salt, and pepper. Sprinkle both sides of fillets with 1/4 teaspoon salt. Spread 1/4 cup potato mixture over 1 side of each fillet, pressing potato mixture onto fish. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 fillets, potato side down, to pan. Cook 3 minutes or until potato mixture is browned. Carefully turn fish over; place on a plate. Repeat procedure with remaining oil and fish. Return fish to pan, potato side up. Bake at 375º for 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges and horseradish sauce.
• Sauce:.
• Combine sourcream, mayonnaise horseradish and salt and pepper Cover and chill 1 hour.

POTATO CRUSTED RED SNAPPER

Steps:

• Pre-Heat oven @ 375 degrees. Combine potato, horseradish, 1/4 tsp salt & pepper. Sprinkle both sides of filets with 1/4 tsp salt. Spread 1/4c potato mixture over one side of each filet, pressing potato mixture onto fish. Heat 2 tsp Olive Oil in a large non-stick skillet over medium high heat. Add filets, potato side down. Cook 3 minutes or until potato mixture is browned. Carefully turn fish over, remove and place on plate. Repeat with remaining fish filets. Put fish in over proof pan, potato side up. Bake @ 375 degrees for 5 minutes or until filets are flaky when tested. Serve with lemon wedges.