Crispy Snapper With Potato Salad Recipes

CRISP RED SNAPPER WITH RAGOUT OF POTATOES, ONIONS, ARTICHOKES, AND GREEN OLIVES WITH SAUCE VIERGE

Steps:

• For the Fish: Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.
• For the Ragout: In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.
• Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.
• Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.

JULIE'S CRUNCHY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
• Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.

POTATO-CRUSTED SNAPPER

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.

POTATO CRUSTED SNAPPER

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.

BAKED SNAPPER WITH POTATOES, OREGANO AND WHITE WINE

Steps:

• Preheat the oven to 450°F.
• Slightly overlap the sliced potatoes in a 9X13 metal pan.
• Mix oil, garlic, oregano, 1 tsp salt and the crushed red pepper in a bowl.
• Pour over potatoes.
• Pour wine and 1/4 c water over the potatoes.
• Cover with aluminum foil and bake for 20 minutes.
• Uncover and bake until the potatoes are tender, about another 35 minutes.
• Place fish on top of potatoes.
• Drizzle with remaining 1/4 c oil.
• Sprinkle with salt, pepper and 2 tbsp parsley.
• Bake uncovered until fish is opaque in the center, about 18 minutes.
• Sprinkle with the remaining 2 tbsp parsley and serve.

QUINOA, LIME AND CHILI-CRUMBED SNAPPER WITH SWEET POTATO WEDGES

Steps:

• Preheat oven to 425°F. Place the cumin, 1/2 teaspoon of the chili flakes and 1 teaspoon of the salt in a bowl and mix to combine. Place the sweet potatoes on a rimmed baking sheet and sprinkle with half the salt mixture, pepper and 1 tablespoon of the oil. Roast, turning halfway, for 20 minutes or until golden.
• Place the quinoa, lime zest, remaining chili flakes, salt and pepper in a bowl and mix to combine. Place the eggs in a bowl and whisk to combine.
• Heat the remaining oil in a large non-stick frying pan over medium heat. Dip the fish into the egg and press into the quinoa mixture to coat. Cook for 2-3 minutes on each side or until golden and cooked through. Serve the fish and potatoes with the remaining salt mixture, the parsley, mayonnaise and lime wedges.