Friday, May 7, 2010

Potato Crusted Snapper with Mushroom Sauce

Sorry I haven't posted a new recipe in a while, I've had a sinus infection and I felt awful yesterday! I felt so bad that I didn't feel like cooking, so I convinced Jeffrey (and myself) that we could go out to eat. I am actually the cheap one, so it is really hard for me to use our money to go out to eat. I was craving Mexican food, with good chip and salsa! I always say if a Mexican restaurant doesn't have good salsa, you cannot trust their food. I had already been to Malo in Silverlake and knew their salsa was yummy. They specialize in tacos and the one I always get is a crunchy taco with ground beef, cheese and dill pickles. I know it sounds weird, but it is strangely yummy.

The menu I have been working with the past 2 weeks had several fish dinners. This was a good one, but I think my gas stove gets too hot to cook it on the skillet, next time I am going to try it in the oven.

Potato Crusted Snapper with Mushroom Sauce
2 Red Snapper fillets
sea salt
black pepper
1 cup mashed potato flakes
2 Tb olive oil
2 Tb butter
1 Shallot sliced thin
1 tsp chopped garlic
1/2 Box Baby Bella Mushrooms
1 cup white wine
1/4 cup half and half (I know heavy cream is in the picture, but it was supposed to be half and half)
Optional: Long Rice and Wild Rice

Pour Potato Flakes into a Plate

Salt and Pepper Fish Fillets then cover both sides of the the fish fillets with potato flakes and set aside.

Melt 1Tb butter in a pan with 1 Tb of olive oil.

Cook shallots until tender, add garlic for the last minute.

Add Mushrooms and cook for 2 minutes.

Add wine to mushrooms and cook for 2 minutes.

Melt remaining butter and oil in another skillet.

Put fish fillets into the skillet and cook for 4 minutes on each side.

Remove and set one on each plate. If you are making rice, put the rice on the plate first then serve the fish on top of the rice.

Stir half and half into sauce. Turn heat to low.

Pour mushroom sauce over fish fillets and the rice. Serve immediately.

Like I said, my skillet was too hot and the fish had a slight burned flavor, so make sure you don't get the skillet too hot. The potato flakes made a really good crust, I am sure it will work with over fish as well.

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