Potato Crusted Chilean Sea Bass
ellen
ingredients
- 4 fish fillets-Sea Bass, Red snapper, grouper all work well
- 2tsp Creole seasoning (I use the emeril brand in the super market))
- 2 tsp Dijon mustard
- 2 raw potatoes
- 1 tsp salt
- A few turns of ground black pepper
- About 1/4 cup olive oil
- Snipped fresh chives
- 2 cups Roasted red pepper sauce
- 2 tablespoon of olive oil.
- 3 medium red peppers roasted and cut up coarsely
- 1/4 cup coarsely chopped onion
- 1 tsp minced garlic
- 1 tsp chopped fresh basil 1 tsp salt
- 1/4 tsp cayenne pepper
- 3 turn fresh ground black pepper.
- 2 Cups of Chicken stock
- 2 tablespoon of heavy cream.
directions
- 1
Combine the oil, roasted peppers, onions, garlic basil salt and cayenne and black pepper in a medium saucepan over high heat and cook for 3 minutes. Stir in the Chicken stock and the cream and bring to a full boil. Reduce the heat and simmer for about 8 minutes. Remove from the pan a place in a blender. Blend for about 2 minutes. If blending while hot, take a kitchen towel and hold it over the lid while the machine is running. So you are not scrapping red pepper sauce off of the ceiling or wearing it-whichever is worse.
- 2
To roast the peppers you can either put then directly on a gas burner turning until the skin is black, or put them in a 350 to 400 degree oven until the skin is black and the peppers are very soft.
- 3
Remove the skin-it comes off very easily and your are good to go
- 4
This sauce is yummy just over pasta with some shaved Parmesan cheese and a sprinkle of fresh basil.
- 5
Enjoy.
Source: Recipe from Mom S.
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