Potato-Crusted Red Snapper With Horseradish Sauce Recipe

Name: Potato-Crusted Red Snapper With Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup potato, peeled shredded; 1/2 teaspoon salt, divided; 1/4 teaspoon fresh ground black pepper; 4 (6 ounce) firm white fish fillets (6-ounce); 4 teaspoons olive oil, divided; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 tablespoon prepared horseradish; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper

Servings: persons

1 cup potato, peeled shredded
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
4 (6 ounce) firm white fish fillets (6-ounce)
4 teaspoons olive oil, divided
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper

1
Combine potato, 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 375u00b0 for 5 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges and horseradish sauce.
2
Sauce:
3
Combine sourcream, mayonnaise horseradish and salt and pepper Cover and chill 1 hour.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup potato, peeled shredded, 1/2 teaspoon salt, divided, 1/4 teaspoon fresh ground black pepper, 4 (6 ounce) firm white fish fillets (6-ounce), and more.

Yes, Potato-Crusted Red Snapper With Horseradish Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Crusted Red Snapper With Horseradish Sauce

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