We enjoyed the flavor of this recipe even though I goofed and chopped up the yellow bell pepper before I remembered it needed to be broiled.
Potato-and-Herb Crusted Snapper with Yellow Pepper Salsa
Photo: Karry Hosford
Parmesan cheese and fresh herbs grace the crisp potato crust. An accompanying colorful salsa flavored with capers and herbs gives the dish even more pizzazz for guests.
Yield: 4 servings (serving size: 1 fillet and 1/4 cup salsa)
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Amount per serving
- Calories: 284
- Calories from fat: 29%
- Fat: 9.2g
- Saturated fat: 2g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 3.6g
- Protein: 36.8g
- Carbohydrate: 12.5g
- Fiber: 2.2g
- Cholesterol: 63mg
- Iron: 1.1mg
- Sodium: 548mg
- Calcium: 119mg
- 1 large yellow bell pepper
- 1/2 cup chopped onion
- 1/2 cup chopped seeded plum tomato
- 1 tablespoon thinly sliced fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons capers
- 1 teaspoon extravirgin olive oil
- 1/8 teaspoon salt
- 1 cup shredded peeled potato
- 3 tablespoons grated fresh Parmesan cheese
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh chives
- 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
- Preheat broiler.
- To prepare salsa, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Combine bell pepper, onion, and next 7 ingredients (onion through 1/8 teaspoon salt).
- Preheat oven to 375º.
- To prepare fish, combine potato, Parmesan, 2 teaspoons parsley, chives, 1/4 teaspoon salt, and black pepper. Sprinkle both sides of fillets with 1/4 teaspoon salt. Spread 1/4 cup potato mixture over 1 side of each fillet; press mixture onto fish. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets, potato side down, to pan. Cook 3 minutes or until browned. 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 salsa.
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