POTATO ENCRUSTED GROUPER WITH BRUSCHETTA AND WHITE WINE #5FIX
"5 Ingredient fix contest entry. Light and fresh potato and fish entree, that's looks like it took you hours to make. Use 4-6 oz portions of flaky white fish such as grouper, halibut, cobia, rock. Prepared bruschetta with garlic and capers work best. You can also use simply potato southwest hash browns for a spicer dish.
Provided by mohr1967
Categories Potato
Time 25m
Yield 4 Filets of fish, 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw fish if frozen. Remove fish from fridge and bring to room temperature.
- Preheat oven to 375 degrees.
- Pat dry portions of fish, firmly press 1/4 C of simply potatoes shredded hash brown on flat side of fish.
- In 12 inch oven ready frying pan, sauté fish, potato side down in hot pan. Crisp hash brown potato crusted filets for 2-3 min till golden. Flip fish in pan and remove pan with fish in it from heat. Place oven ready fry pan with fish into 375 degree oven for 3-5 min or till opaque. This will depend on thickness of fish.
- Remove pan from oven( pan will be hot) and place on burner. Burner will not be on.
- Remove fish from pan and place on paper towel plated plate, still potato side up. Turn on burner to med high, add 1 C white wine and 1/2 C bruschetta. Reduce for 3-5 min till 1/4 sauce has evaporated. Turn off heat and whisk in 2 T butter till melted. Plate 4 portions of fish and top each with 1/4 C of prepared sauce.
- Serve with crusty bread and your favorite salad. Enjoy!
MAI-KAI'S MACADAMIA NUT-ENCRUSTED GROUPER OR MAHI-MAHI
Make and share this Mai-Kai's Macadamia Nut-Encrusted Grouper or Mahi-Mahi recipe from Food.com.
Provided by R. Warren Meddoff
Categories Mahi Mahi
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine fruits and Grand Marnier; let macerate 30 minutes to 1 hour.
- Mix vinegar, brown sugar and 1/2 cup orange juice in a nonreactive saucepan. Cook over medium heat until sugar melts. Add fruit and heat through. Dissolve cornstarch in remaining orange juice and stir into sauce. Heat, stirring, until boiling and thickened. Keep warm.
- Place macadamia nuts, garlic, basil and cilantro in blender or food processor fitted with the metal blade. Blend to chop fine (do not overprocess or you will have nut butter) and place on a plate. Season fish with salt, pepper and squeeze a wedge of lemon over each fillet. Place flour on a plate and eggs in a wide bowl. Dredge fillets in flour, then in egg and finally in macadamia mixture.
- Heat about 1/8-inch oil in a skillet over medium-high heat. Add the fish fillets, do not crowd, this may have to be done in batches. Cook about 3 minutes until golden. Turn once and cook through. Be careful to regulate temperature as nut coating will burn easily. Serve with fruit sauce.
Nutrition Facts : Calories 1133.9, Fat 81.3, SaturatedFat 13.5, Cholesterol 189.6, Sodium 170.2, Carbohydrate 54.3, Fiber 11.5, Sugar 30.4, Protein 57.1
QUICK AND EASY CRABBY CAESAR SALADS #5FIX
5-Ingredient Fix Contest Entry. Want a quick and easy lunch or light dinner that's rich and delicious? Try this crab cake salad. The secret ingredient is the creamy Simply Potatoes Traditional Mashed Potatoes that binds the fresh crab cakes together and adds a luxurious texture and taste to the savory crab. Five ingredients, 15 minutes maximum to prepare and so delicious your friends and family will beg for the recipe!
Provided by laurielufkin
Categories Potato
Time 25m
Yield 8 crab cakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine Simply Potatoes Traditional Mashed Potatoes, crab meat, Old Bay Seasoning, crushed croutons and one tablespoon prepared Caesar dressing from the kit. Mix well and form in to 8- 2 ½ patties, about 3 tablespoons each. Set aside.
- Heat oil over medium heat in a large nonstick skillet until shimmering and hot. Cook crab cakes for 2 to 3 minutes per side until golden brown and crispy. Turn cakes over gently using a thin spatula and cook on second side for another 2 to 3 minutes until golden brown, crispy and heated through.
- Meanwhile, in a large bowl, toss greens with remaining dressing. Divide greens evenly on to four luncheon or appetizer sized plates. Top dressed greens with two cooked hot crab cakes each and garnish salads evenly with cheese from salad kit. Serve immediately. Enjoy!
Nutrition Facts : Calories 141.6, Fat 11.1, SaturatedFat 0.8, Cholesterol 33.5, Sodium 167.3, Carbohydrate 0.4, Protein 9.9
POTATO BRUSCHETTA
Sliced potatoes with bruschetta topping, a bit like a mini pizza with a potato base. Delicious as an appetizer.
Provided by Ramon Casha
Categories Potato
Time 55m
Yield 12 portions, 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice the potatoes into thin slices, about half a cm thick. Place them flat on a baking tray, on baking paper (individual slices).
- Pour the olive oil onto the potatoes. Use a brush to spread it evenly.
- Sprinkle the fennel seeds onto the potatoes.
- Chop the tomatoes, onion and cheeselets or feta into small pieces, and the garlic into tiny bits. Mix together with the olives, capers and add salt and pepper to taste.
- Place some of this mix on each potato slice and flatten it a little.
- Sprinkle with pepper.
- Cook in the oven for about 30 minutes at 200°C.
- Cut the cheddar slices into as many pieces as there are potato slices.
- Place a piece of cheddar over each slice, then pop under the grill for a further 5 minutes to melt the cheddar and caramelise it slightly.
Nutrition Facts : Calories 243.1, Fat 11.1, SaturatedFat 6.3, Cholesterol 32.3, Sodium 445.1, Carbohydrate 27.6, Fiber 4, Sugar 3.6, Protein 9.8
POTATO ENCRUSTED TILAPIA #5FIX
5-Ingredient Fix Contest Entry. You can substitute any firm fish. Smoked trout would also be delicious. These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish moist. Fast, easy and impressive.
Provided by tambocos
Categories Potato
Time 18m
Yield 4 Filets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Pat potatoes dry and mix with leeks.
- Heat the oil and butter in a large nonstick skillet until hot.
- Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
- Place fish onto each pile of potatoes and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
- Flip and repeat for the other side. Cook until golden.
- I like to serve with lemon and horseradish.
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