2 - 3 servings
How to cook Potato Crusted Grouper with Cream-Herb Sauce
- For Fish:
- 2-3 medium grouper fillets (any firm, white-fleshed fish) about 1 inch thick
- 2 tablespoons olive oil, or as needed
- 1 sprig fresh rosemary
- 1 clove garlic, halved
- 1 large russet potato, peeled
- Kosher salt and freshly ground black pepper
- Cream-Herb Sauce:
- 2 tablespoons sour cream
- 1 teaspoon fresh parsley, minced
- 1 teaspoon scallion, minced
- 1 teaspoon fresh chives
- 1 teaspoon lemon zest
- Heat oven to 350°F (180°C).
- Rinse fillets and remove any bones. Pat dry with a paper towel and set aside.
- Using a box grater, grate the potato into a small bowl. Using your hands, squeeze the bulk of the liquid out of the potato, then wrap in a paper towel to remove residual liquid.
- Sprinkle both sides of the fish with a little salt and pepper (Optional: spray olive oil or cooking spray onto one side of the fish as an extra “glue” for the potato).
- Top one side of the fish with a handful of potato - press around the edges to ensure it’s all on the fillet. Set aside.
- Heat a non-stick skillet over medium heat. Add olive oil, rosemary and garlic. Reduce heat to low (to avoid burning the garlic). After about 1 minute, when the rosemary starts to brown, remove the rosemary and garlic.
- Increase the heat in the pan, then carefully plan the fish, potato side down, into the pan.
- After about 30 seconds, reduce heat to medium to avoid burning. Cook another minute, then check under the fish to ensure your crust is browning (but not burning). When it looks sufficiently browned, flip carefully.
- Cook another minute, then remove from burner and place pan in oven to finish cooking (approx. 3-4 minutes, depending on thickness of your fillets).
- While the fish is in the oven, make the sauce by simply combining all ingredients in a small bowl.
- Remove the Potato Crusted Grouper carefully from pan, top with Cream-Herb Sauce, and serve.
This Potato Crusted Grouper
with Cream-Herb Sauce recipe easy to cook and so good!
1) Don’t grate the potato until you’re ready to top the fish, otherwise, it will turn brown.
2) Don’t rinse the potato after grating, otherwise the necessary starches that provide crunchiness and a good sear will be washed away.
3) I suggest using medium sized fillets so you have an easier time flipping them in the pan. If your fillets are too large, simply trim them to manageable size before coating with potato.
This recipe for Potato Crusted Grouper with Cream-Herb Sauce serves/makes: 2 - 3 servings
This Potato Crusted Grouper with Cream-Herb Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Grouper
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed