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GROUPER IN POTATO CRUST

grouper in potato crust

Yield: 12 servings

INGREDIENTS:

• 4 Idaho Potatoes (90 count)
• 12 filets Black grouper filets, 4½ lbs.
• 6 TB Flour to dust
• 2 large Egg wash
• 1/4 cup Extra virgin olive oil
• 1 cup White wine
• Salt and pepper to taste
• 2 tsp Fresh chopped garlic
• Juice of one fresh lemon
• 4 TB Butter

Tip: Substitute sea bass, black sea bass, scamp or brill for grouper. Omit butter or use margarine or olive oil for a lighter version.
 

DIRECTIONS:

1. Peel and shred Idaho Potatoes, rinse three times in cold water, squeeze dry in cloth towels.

2. Air dry in convection oven 150°-200°F. Be sure to rotate pan and mix potatoes while drying. (Do not brown)

3. Pulse in food-processor two times to break up pieces.

4. Coat grouper with flour, egg wash and dried potatoes.

5. Sauté in olive oil until lightly browned on one side, turn over, then place in 450°F oven until desired doneness.

6. Remove the excess oil, add white wine. Reduce by half. Add salt, pepper, garlic and lemon juice. Whisk in butter and drizzle over fish.
 

Approximate nutritional analysis per serving:
Nutrition per serving: 300.1 Calories; 11 g Fat (35.2% calories from fat); 35.3 g Protein; 10.1 g Carbohydrate; 109 mg Cholesterol; 143 mg Sodium
(does not include optional ingredients)

 

Recipe compliments of: Chef Vid Lutz, Johnny’s Bar, Cleveland, OH.
Idaho Potato Commission:  www.idahopotato.com

 

 

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