POTATO CRUSTED SNAPPER
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
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.
HORSERADISH CRUSTED ROASTED POTATOES
I just love roasted potatoes and horseradish. This recipe combines them both!!! Great with roast beef.
Provided by Charmie777
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400º.
- Slice potatoes 1/2-inch thick.
- Boil in salted water to cover until just tender. About 10 minutes
- Drain and arrange overlapping lightly in a sprayed shallow 1 1/2 quart baking dish. Stir mustard and horseradish together and blend in oil.
- Spoon evenly over potatoes, try to get some between layers.
- Sprinkle with parmesan and bake 30 to 40 minutes or until golden and crusty.
Nutrition Facts : Calories 254, Fat 13.6, SaturatedFat 1.7, Cholesterol 3.7, Sodium 902.2, Carbohydrate 29.5, Fiber 3.4, Sugar 3.1, Protein 5.1
MASHED RED POTATOES WITH HORSERADISH
Make and share this Mashed Red Potatoes With Horseradish recipe from Food.com.
Provided by jovigirl
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In saucepan, cover the potatoes with salted water.
- Bring to a boil; reduce heat to a simmer.
- Cook until tender when pierced with tip of pairing knife, about 25 minutes.
- In a small saucepan, bring milk to a simmer. Mash the potatoes with the butter, horseradish, hot milk and salt. (If too thin, cook over medium, stirring until thickened.).
Nutrition Facts : Calories 309.5, Fat 13.4, SaturatedFat 8.4, Cholesterol 36.9, Sodium 722.8, Carbohydrate 42.6, Fiber 5.2, Sugar 2.4, Protein 6.3
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 SNAPPER
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
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 AND HORSERADISH CRUSTED SALMON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack about 4 inches from the broiler element and preheat.
- Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly.
- Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet.
- Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste.
- Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.
- Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
HORSERADISH-MUSTARD ROASTED POTATOES
These beautiful roasted potatoes with a flavorful baked-on coating of grainy mustard mixed with horseradish make it the most perfect pairing ever created for roast beef, corned beef, or pot roast.
Provided by Rebecca Lindamood
Categories Vegetables
Number Of Ingredients 6
Steps:
- Preheat the oven to 450°F (232°C). Line a baking sheet with heavy-duty foil, dull side up, and set aside.
- Place the potatoes in a pot with the salt, cover with water by 1 inch (3 cm), and bring to a boil over high heat. Boil until the potatoes are fork tender, about 10 minutes. Pour the potatoes into a colander and let them air dry for 2 minutes or so, then bang them around a bit by shaking the colander. You want the edges to be a bit rough looking.
- Dump the potatoes into a pile on the prepared pan. Drizzle 1⁄4 cup (60 ml) of the oil over the potatoes and toss to coat. Spread the potatoes out on the pan, trying to leave a little space between them.
- Roast the potatoes in the preheated oven for 20 minutes, shake the pan, and roast for another 20 to 25 minutes, or until they are crisp-edged and deeply golden brown. While the potatoes roast, whisk together the mustard, horseradish, and remaining oil in a large, heat-proof mixing bowl.
- Transfer the potatoes into the bowl with the horseradish mustard mixture, and toss gently to coat before returning to the pan and roasting for 10 more minutes. Serve hot, warm, or at room temperature, garnished with chopped fresh parsley.
POTATO-CRUSTED RED SNAPPER WITH HORSERADISH SAUCE
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
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
ROASTED NEW POTATOES WITH HORSERADISH AND MUSTARD
Categories Mustard Potato Side Roast Vegetarian Horseradish Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Brush 2 large baking sheets with oil. Toss potatoes with 2 tablespoons oil in large bowl. Season with salt and pepper. Spread potatoes on sheets in single layer. Roast until almost tender, about 30 minutes.
- Meanwhile, combine horseradish, mustard and butter in bowl. Spoon half of mixture over potatoes; toss well. Roast potatoes 15 minutes. Toss potatoes with remaining mustard mixture. Roast until very tender, tossing occasionally, about 10 minutes. Transfer to bowl and serve.
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.
RED PEPPER CRUSTED GRILLED NEW POTATOES
My DH gleaned from foodchannel.com. Real easy and very tasty yet not real spicey. My 88 yr. old mom loves them.
Provided by Suzie
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare a charcoal or gas grill for direct cooking over medium-high heat and oil the grill rack.
- If potatoes are very small, use grill basket or skewers.
- Add potatoes to boiling water; cook about 5-7 minutes--not completely tender. DO NOT OVERCOOK.
- Drain and pat dry.
- Put potatoes in large bowl; coat with oil.
- In small bowl, mix together paprika, cayenne, garlic powder and salt; add to potatoes; toss until well coated.
- Grill directly over medium-high heat, turning often, until nicely browned and tender--10-20 minutes. Serve immediately.
Nutrition Facts : Calories 803.1, Fat 1.4, SaturatedFat 0.3, Sodium 935, Carbohydrate 181.8, Fiber 24, Sugar 8.8, Protein 21.5
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