Potato Encrusted Grouper – The BeacHhouse

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Potato Encrusted Grouper

Ingredients:

  • 1 six-ounce grouper fillet
  • 1 Idaho potato shredded
  • 2 ounces matchstick-cut vegetables
  • 2 ounces clarified butter
  • 2 ounces dark rum
  • 2 ounces fish stock
  • 3 ounces orange marmalade
  • 1 tablespoon horseradish

Fish instructions:

  • Blend 1 ounce vegetables with shredded potatoes.
  • Heat butter in saute pan.
  • Add vegetable/potato mix.
  • Place fish on top.
  • Cook on stove until edges are browned.
  • Flip fish and potatoes together.
  • Bake in oven at 350 degrees approximately 4 minutes until done or the fish is a golden brown

Sauce:

  • Saute remaining vegetables and add rum.
  • Reduce mixture to half.
  • Add stock and reduce by half.
  • Add marmalade and horseradish.
  • Top fish with vegetables and drizzle sauce over top.
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