Potato Encrusted Grouper with Bruschetta and White Wine 5fix
Elevate your seafood experience with this savory and sophisticated Potato Encrusted Grouper with Bruschetta and White Wine. This gourmet yet approachable recipe features tender grouper fillets enveloped in a crispy, golden potato crust for a satisfyingly crunchy exterior. The fresh bruschetta topping, made with juicy tomatoes, aromatic basil, and a touch of tangy balsamic vinegar, adds a burst of vibrant flavor, while the silky white wine reduction brings a luxurious finish to the dish. Ready in just 45 minutes, this recipe combines texture, freshness, and elegance on a single plate, making it perfect for both weeknight dinners and special occasions. Serve with a side of crusty bread or a light green salad, and prepare to impress your taste buds!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Grouper fillets
- 2 large Russet potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 medium (diced) Tomatoes
- 2 tablespoons (chopped) Fresh basil
- 2 cloves (minced) Garlic
- 1 tablespoon Balsamic vinegar
- 1 cup White wine
- 2 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 1 large Egg
Instructions
Peel the russet potatoes and grate them using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
Season the grated potatoes with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
Pat the grouper fillets dry with paper towels and season them with the remaining salt and pepper.
Set up a dredging station with three plates: one with the flour, one with a beaten egg, and one with the grated potatoes spread out evenly.
Dredge each grouper fillet in the flour, then dip into the beaten egg, and finally press into the shredded potatoes, ensuring an even coating. Repeat for all fillets.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once hot, carefully add the potato-crusted grouper fillets and cook for 4-5 minutes on each side, or until the potato crust is golden brown and the fish is cooked through. Remove from skillet and keep warm.
In a small mixing bowl, combine the diced tomatoes, chopped basil, minced garlic, balsamic vinegar, and 1 tablespoon of olive oil. Stir gently to make the bruschetta topping. Set aside.
In the same skillet, add the white wine and bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes. Stir in the butter to make a smooth sauce.
To serve, place one grouper fillet on a plate, top with a generous spoonful of the tomato bruschetta, and drizzle the white wine reduction around the plate. Garnish with additional basil if desired.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.8 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 259 mg | 20% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5356 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
