Ingredients for Potato Encrusted Grouper With Bruschetta And White Wine 5Fix
- Simply Potatoes Shredded Hash Browns
- Fish Fillets
- Tomato Bruschetta Topping
- White Wine
- Butter
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How to Make Potato Encrusted Grouper With Bruschetta And White Wine 5Fix
- Thaw fish if frozen and pat dry.
- Preheat oven to 375°F (190°C).
- Firmly press 1/4 cup of Simply Potatoes shredded hash browns onto one side of each 4-6 oz fish portion.
- Heat a 12-inch oven-safe skillet over medium-high heat.
- Sauté fish, potato-side down, for 2-3 minutes until golden brown and crispy.
- Flip the fish and transfer the skillet to the preheated oven.
- Bake for 3-5 minutes, or until the fish is opaque and cooked through (cooking time depends on thickness).
- Remove the skillet from the oven and place it on a burner (turned off).
- Remove the fish from the skillet and place it on a paper towel-lined plate, potato-side up.
- Turn the burner to medium-high. Add 1 cup of white wine and 1/2 cup of prepared bruschetta to the skillet.
- Reduce the sauce for 3-5 minutes, or until the liquid has reduced by about 1/4.
- Turn off the heat and whisk in 2 tablespoons of butter until melted.
- Plate 4 portions of fish and top each with 1/4 cup of the white wine bruschetta sauce.
- Serve immediately with crusty bread and your favorite salad.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
19g
Carbs
0g
