Potato-Crusted Red Snapper

Potato-Crusted Red Snapper Recipe
Photo: Karry Hosford
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.

Yield:

4 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional Information

Calories 234
Caloriesfromfat 26 %
Fat 6.8 g
Satfat 1.1 g
Monofat 1.5 g
Polyfat 3.4 g
Protein 34.3 g
Carbohydrate 6.9 g
Fiber 0.7 g
Cholesterol 60 mg
Iron 0.6 mg
Sodium 380 mg
Calcium 56 mg

Ingredients

1 cup shredded peeled potato
1 tablespoon prepared horseradish
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
Lemon wedges

Preparation

Preheat oven to 375º.

Combine potato, horseradish, 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

September 2003
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