How to make it

  • Tip: Substitute sea bass, black sea bass, red snapper, halibut just so long as it is a soild meat fish. Omit butter or use margarine or olive oil for a lighter version.
  • Peel and shred Potatoes, rinse three times in cold water, squeeze dry in cloth towels.
  • Air dry in oven 150°-200°F. Be sure to rotate pan and mix potatoes while drying. (Do not brown)
  • Pulse in food-processor two times to break up pieces.
  • Coat grouper (or fish of your choice) with flour, egg wash and dried potatoes.
  • Sauté in olive oil until lightly browned on one side, turn over, then place in 450°F oven until desired doneness.
  • Remove the excess oil, add white wine. Reduce by half. Add salt, pepper, garlic and lemon juice. Whisk in butter and drizzle over fish.
  • Makes 12 servings

Reviews & Comments 4

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  • Good4U 4 years ago
    Review in IMI by Keni.
    Grouper In Potato Crust
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  • lilliancooks 10 years ago
    I like this idea for fish!
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    " It was excellent "
    keni ate it and said...
    The instructions might be missin' a few steps, or at least words, but I think I can manage...hope so, am makin' this, tonight. ;)
    EDIT to add review: Made this last night, and it was delicious! I made a bit more of a "gravy" rather than a sauce, on purpose, but with the same ingredients, just because it sounded good with the potato aspect of the dish, and everyone loved it. It might not be as pretty as the original sauce, but I don't think my family would let me get away with making it any differently, now that they've had it! ;) I posted a pic, and sent you a message, but feel free to remove it if you aren't pleased with offense will be taken. Grouper is a rare treat, here, so thanks for a great recipe to prepare it!
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    " It was excellent "
    nlo209 ate it and said...
    Sounds great to me! Fancy and easy. Thanks
    Was this review helpful? Yes Flag

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