POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED

Name: POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 red snapper fillets, 5 to 6 ounces each; Salt and pepper; 1 large potato, peeled and finely grated; 1/2 cup prepared horseradish, drained; 4 tablespoons pure olive oil; roasted pepper relish- recipe follows; 2 red bell peppers, roasted, peeled, seeded and diced; 2 yellow bell peppers, roasted, peeled, seeded and diced; 1/2 cup chopped black olives; 1 tablespoon crushed red pepper flakes; 2 tablespoons minced garlic; 2 tablespoons fresh thyme leaves; 1/2 cup chopped parsley; 1/4 cup sherry vinegar; 2 tablespoons honey; 6 tablespoons pure olive oil; Salt and pepper

Servings: persons

8 red snapper fillets, 5 to 6 ounces each
Salt and pepper
1 large potato, peeled and finely grated
1/2 cup prepared horseradish, drained
4 tablespoons pure olive oil
roasted pepper relish- recipe follows
2 red bell peppers, roasted, peeled, seeded and diced
2 yellow bell peppers, roasted, peeled, seeded and diced
1/2 cup chopped black olives
1 tablespoon crushed red pepper flakes
2 tablespoons minced garlic
2 tablespoons fresh thyme leaves
1/2 cup chopped parsley
1/4 cup sherry vinegar
2 tablespoons honey
6 tablespoons pure olive oil
Salt and pepper

1
Preheat oven to 350 degrees F.
2
Season each fillet to taste with salt and pepper.
3
Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere.
4
Heat the oil in a large saute pan over medium heat until almost smoking.
5
Sear each fillet potato-side down until a crust forms, about 3 minutes.
6
Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium.
7
Place on a large serving platter and top each fillet with some relish.
8
Serve any remaining relish on the side.
9
In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil.
10
Season to taste with salt and pepper.
11
May be refrigerated up to 1 day.
12
Serve at room temperature.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 8 red snapper fillets, 5 to 6 ounces each, Salt and pepper, 1 large potato, peeled and finely grated, 1/2 cup prepared horseradish, drained, and more.

Yes, POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH falls under the General 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.

That's it — enjoy your meal!

POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions