Grouper in Potato Crust | Idaho Potato Commission

Name: Grouper in Potato Crust | Idaho Potato Commission
Ingredients: 4 Idaho Potatoes (90 count); 12 filets Black grouper filets 4 1/2 lbs.; 6 T Flour to dust; 2 large Egg wash; 1/4 c Extra virgin olive oil; 1 c White wine; Salt and pepper to taste; 2 t Fresh chopped garlic; Juice of one fresh lemon; 4 T Butter; Tip: Substitute sea bass, black sea bass, scamp or brill for grouper. Omit butter or use margarine or olive oil for a lighter version.

www.idahopotato.com

Peel and shred Idaho Potatoes, rinse three times in cold water, squeeze dry in cloth towels. Air dry in convection oven 150°-200°F. Be sure to rotate pan and mix potatoes while drying. (Do not...

View Original

Share this recipe:

Ingredients

4 Idaho Potatoes (90 count)
12 filets Black grouper filets 4 1/2 lbs.
6 T Flour to dust
2 large Egg wash
1/4 c Extra virgin olive oil
1 c White wine
Salt and pepper to taste
2 t Fresh chopped garlic
Juice of one fresh lemon
4 T Butter
Tip: Substitute sea bass, black sea bass, scamp or brill for grouper. Omit butter or use margarine or olive oil for a lighter version.