Sunday, March 1, 2009

Potato-Crusted Red Snapper

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.

4 servings (serving size: 1 fillet)

* 1 cup shredded peeled potato
* 1 tablespoon prepared horseradish
* 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
* Lemon wedges

Preheat oven to 375º.

Combine potato, horseradish, 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.

Nutritional Information
Calories: 234 (26% from fat)
Fat: 6.8g (sat 1.1g,mono 1.5g,poly 3.4g)
Protein: 34.3g
Carbohydrate: 6.9g
Fiber: 0.7g
Cholesterol: 60mg
Iron: 0.6mg
Sodium: 380mg
Calcium: 56mg

Photo: Karry Hosford


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