At a Glance
- Prep Method: null
- Yield: 24
Recipe By: United States Potato Board
Ingredients
- 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
Preparation
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.
