Best Potato Crusted Snapper Recipes

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POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH



POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH image

Provided by Bobby Flay

Categories     main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 17

8 red snapper fillets, 5 to 6 ounces each
Salt and pepper
1 large potato, peeled and finely grated
1/2 cup prepared horseradish, drained
4 tablespoons pure olive oil
roasted pepper relish- recipe follows
2 red bell peppers, roasted, peeled, seeded and diced
2 yellow bell peppers, roasted, peeled, seeded and diced
1/2 cup chopped black olives
1 tablespoon crushed red pepper flakes
2 tablespoons minced garlic
2 tablespoons fresh thyme leaves
1/2 cup chopped parsley
1/4 cup sherry vinegar
2 tablespoons honey
6 tablespoons pure olive oil
Salt and pepper

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



Potato Crusted Red Snapper image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

6 (6-ounce) red snapper fillets
5 Idaho potatoes, peeled and grated
1/2 cup melted butter
1 tablespoon salt
3/4 tablespoon freshly ground black pepper
1 cup grated Asiago
1 tablespoon finely minced lemon zest

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 SNAPPER IN BEURRE BLANC SAUCE



Potato Crusted Snapper in Beurre Blanc Sauce image

Provided by Food Network

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 12

2 Idaho potatoes, peeled
Salt and pepper
1 cup warm clarified butter
4 (5-ounce) snapper fillets
Beurre Blanc Sauce, recipe follows
Fresh lemon herbs
2 cups heavy cream
1 cup white wine
12 whole black peppercorns
1/4 cup freshly squeezed lemon juice
2 shallots, diced
1 pound whole butter, cut into pieces, softened

Steps:

  • Using a Chinese or a regular mandoline, finely julienne the potatoes, and immediately put them into cold water and rinse thoroughly. Repeat 2 or 3 more times, or until water is clear. (The purpose of this is to rinse all the starches and sugars so potatoes do not burn when cooking). Drain water from potatoes and towel dry thoroughly. In a mixing bowl, add potatoes and season with salt and pepper. Add about 1/2 cup of the warm clarified butter, or enough to coat.
  • Preheat oven to 375 degrees F.
  • Season snapper well with salt and pepper. Take julienned potaotes and put a thin layer on the top side of the fish only. In a large saute pan heat about 1/4-inch of clarified butter over medium-high heat. Carefully lay fillets in pan, potato side down, and pan-fry until potatoes are golden brown. Turn fish over and finish cooking in pan in the oven. Place 1 fillet on each of 4 dinner plates. Top with Beurre Blanc Sauce and garnish with lemon herbs.
  • Heat cream in a heavy saucepan over medium-high heat until reduced to 3/4 cup. Reserve. In a large skillet, reduce wine, peppercorns, lemon juice, and shallots over high heat until almost dry (only a little liquid remains). Add reduced cream, whipping constantly. Remove from heat, and slowly whip in butter until thickened and smooth. Serve over snapper.

POTATO CRUSTED SNAPPER



Potato Crusted Snapper image

Posted by request,have not tried it yet, but it does sound good. will probably try it this week, and will add comments. from Cooking Light

Provided by Derf2440

Categories     Lunch/Snacks

Time 11m

Yield 4 serving(s)

Number Of Ingredients 7

1 dash salt and pepper
1/2 cup low-fat buttermilk
2 cloves garlic, smashed
3/4 cup instant potato flakes, not granules
4 (6 ounce) red snapper fillets
1 tablespoon butter
4 lemon wedges

Steps:

  • Combine buttermilk, garlic and salt and pepper in a shallow dish.
  • Place the potato flakes in another shallow dish.
  • Dip fillets in buttermilk mixture, dredge in potato flakes.
  • Melt the butter in a large nonstick frypan over medium high heat.
  • Add fish, cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork.
  • Serve with lemon wedges.

POTATO-CRUSTED SNAPPER



Potato-Crusted Snapper image

You'll reel in raves with this quick-fixing seafood supper that's as pretty as a picture. The crispy potato-crusted fillets are so tender and tasty. "They're great with steamed green beans and rice pilaf." -Athena Russell, Florence, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

2 large eggs, beaten
1-1/2 cups mashed potato flakes
2 teaspoons dried thyme
4 red snapper fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Place eggs in a shallow bowl. In another shallow bowl, combine potato flakes and thyme. Sprinkle fillets with salt and pepper. Dip in eggs and coat with potato mixture., In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts : Calories 368 calories, Fat 17g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 424mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 37g protein.

POTATO-CRUSTED RED SNAPPER WITH HORSERADISH SAUCE



Potato-Crusted Red Snapper With Horseradish Sauce image

Use snapper, cod, orange roughy, or any other white fish in this recipe. Thin, flat fillets work best. The potato crust is first browned over medium-high heat in a skillet, then the fish finishes cooking in a moderate oven to ensure that it stays moist.

Provided by kmergirl

Categories     Orange Roughy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup potato, peeled shredded
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
4 (6 ounce) firm white fish fillets (6-ounce)
4 teaspoons olive oil, divided
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

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.

Nutrition Facts : Calories 344.2, Fat 17.8, SaturatedFat 5.5, Cholesterol 131.3, Sodium 693.4, Carbohydrate 11.9, Fiber 1, Sugar 1.6, Protein 33.3

POTATO CRUSTED RED SNAPPER



POTATO CRUSTED RED SNAPPER image

Categories     Fish

Number Of Ingredients 7

1c. Shredded Potatoes
1 tbsp. Prepared Horseradish
1/2 tsp. salt (divided)
1/4 tsp black pepper
Red Snapper or other white fish filets
4 tsp. Olive Oil, divided
Lemon Wedges.

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.

CHRISTINA'S PECAN-CRUSTED POTATO CHIP SNAPPER WITH HONEY-MUSTARD MAYO



Christina's Pecan-Crusted Potato Chip Snapper with Honey-Mustard Mayo image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 cups crushed potato chips
1 cup plus 2 tablespoons finely chopped pecans
1 tablespoon dried cilantro or parsley
1 teaspoon crushed red pepper flakes
1 cup milk
1 egg
1/4 cup all-purpose flour
Salt and freshly ground black pepper
1/2 cup unsalted butter
4 (6-ounce) red snapper fillets
1/2 cup mayonnaise
1/2 cup honey mustard
1 medium red bell pepper, chopped
3 large shallots, chopped
2 teaspoons chopped fresh basil leaves

Steps:

  • To make the snapper: Toss the potato chips with 1 cup of the pecans, cilantro, and crushed red pepper and spread on a large plate. In a mixing bowl, whisk together the milk, egg, and flour. Season with salt and pepper.
  • Heat the butter in a large saute pan over medium-high heat. Dip each fillet in the batter, then dredge in the pecan-chip mixture and place in the pan. Saute until crust is browned and fish is just cooked through, 4 to 5 minutes per side.
  • Meanwhile, to make the sauce: Whisk the mayonnaise and mustard together in a small bowl. Stir in the red pepper, shallots and basil.
  • Place 1 snapper fillet on each plate and spoon sauce over the top. Sprinkle with remaining pecans and serve immediately.

Nutrition Facts : Calories 1268 calorie, Fat 94 grams, SaturatedFat 28 grams, Fiber 7 grams

POTATO-AND-HERB CRUSTED SNAPPER WITH YELLOW PEPPER SALSA



POTATO-AND-HERB CRUSTED SNAPPER WITH YELLOW PEPPER SALSA image

Categories     Fish

Number Of Ingredients 19

Salsa:
1 large yellow bell pepper
1/2 cup chopped onion
1/2 cup chopped seeded plum tomato
1 tablespoon thinly sliced fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons capers
1 teaspoon extravirgin olive oil
1/8 teaspoon salt
Fish:
1 cup shredded peeled potato
3 tablespoons grated fresh Parmesan cheese
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 (6-ounce) red snapper or other firm white fish fillets
4 teaspoons olive oil, divided

Steps:

  • Preheat broiler. To prepare salsa, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Combine bell pepper, onion, and next 7 ingredients (onion through 1/8 teaspoon salt). Preheat oven to 375º. To prepare fish, combine potato, Parmesan, 2 teaspoons parsley, chives, 1/4 teaspoon salt, and black pepper. Sprinkle both sides of fillets with 1/4 teaspoon salt. Spread 1/4 cup potato mixture over 1 side of each fillet; press mixture onto fish. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets, potato side down, to pan. Cook 3 minutes or until browned. 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 salsa. Yield: 4 servings (serving size: 1 fillet and 1/4 cup salsa) NUTRITION PER SERVING CALORIES 284(29% from fat); FAT 9.2g (sat 2g,mono 2.7g,poly 3.6g); PROTEIN 36.8g; CHOLESTEROL 63mg; CALCIUM 119mg; SODIUM 548mg; FIBER 2.2g; IRON 1.1mg; CARBOHYDRATE 12.5g

POTATO-CRUSTED SNAPPER RECIPE - (4.3/5)



Potato-Crusted Snapper Recipe - (4.3/5) image

Provided by Side Passion

Number Of Ingredients 7

2 eggs, beaten
1-1/2 cups mashed potato flakes
2 teaspoons dried thyme
4 red snapper fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Place eggs in a shallow bowl. In another shallow bowl, combine potato flakes and thyme. Sprinkle fillets with salt and pepper. Dip in eggs and coat with potato mixture. In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork.

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