POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH (Bobby Flay) |
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Prep Time: 25 Minutes Cook Time: 18 Minutes |
Ready In: 43 Minutes Servings: 8 |
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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 |
Directions:
1. Preheat oven to 350 degrees F.
2. Season each fillet to taste with salt and pepper. Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere.
3. Heat the oil in a large saute pan over medium heat until almost smoking. Sear each fillet potato-side down until a crust forms, about 3 minutes. Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium. Place on a large serving platter and top each fillet with some relish. Serve any remaining relish on the side.
4. Roasted Pepper Relish:
5. In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil. Season to taste with salt and pepper. May be refrigerated up to 1 day. Serve at room temperature.
6. Yield: 3 cups
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