Potato-Horseradish Crusted Red Snapper

At a Glance

  • Prep Method: null
  • Yield: 24

Recipe By:


  • 2 pounds Chopped seeded peeled roasted red bell peppers
  • 2 pounds Chopped seeded peeled roasted yellow bell peppers
  • 14 ounces Chopped pitted niçoise olives
  • 3/4 cup Sherry wine vinegar
  • 2 ounces Minced garlic
  • 1 ounce Chopped fresh parsley
  • 1/3 cup Minced fresh thyme leaves
  • 1/3 cup Honey
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 3 pounds Shredded peeled fresh potatoes
  • 8 ounces Prepared horseradish
  • 2 teaspoons Salt
  • 2 teaspoons Pepper
  • 24 (5 ounces each) Red snapper fillets
  • Salt as needed
  • Pepper as needed
  • 3 cups Olive oil


1. In bowl, combine peppers, olives, vinegar, garlic, parsley, thyme, honey, salt and pepper.  Adjust seasoning as necessary.  Cover and chill.  Yield: 10 cups

2. In bowl, combine potatoes, horseradish, salt and pepper; mix well.  Cover; chill.

3. For each serving, to order: Season one fillet with salt and pepper to taste.  Spread top with 1/3 cup (#12 scoop) potato mixture, forming an even layer and pressing to adhere.  In skillet, heat 2 tablespoons oil over medium heat until hot.  Cook fish, potato side down, 8 to 10 minutes (without moving) or until crust is golden brown. Transfer, crust side up, to sheet pan.  Bake at 350∞F for 4 to 6 minutes or until fish is done.  Plate fish and 1/3 cup (#12 scoop) relish.

Convenience Tip: Three pounds shredded hash browns (thawed frozen or refrigerated) can be used in place of fresh potatoes.  Proceed as directed.

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