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Buttery Potato-Crusted Fish




Source of Recipe


Internet


List of Ingredients




The Fish
3/4 cup cultured buttermilk
1-2 Tbsp. Creole or Dijon mustard
4 cloves garlic, almost pureed
1/4 tsp. black pepper
1/4tsp. salt
1 cup instant mashed potato flakes
6 redfish or tilapia fillets, about 6 oz. each
2 Tbsp. butter or margarine
6 lemon wedges

The Veggie Pasta
8 Tbsp. extra-virgin olive oil, divided
1 small young eggplant, peeled and small diced
1/2 lb. mushrooms, sliced
6 Roma tomatoes, medium diced
2 cups broccoli florets
1 small yellow onion, medium diced
2 ribs celery, sliced
2 tsp. garlic, minced
4 small yellow squash, bias sliced
4 small zucchini, bias sliced
2 carrots, small diced
4 oz. fresh snow peas
1/4 cup bell pepper, diced
1 cup vegetable broth, as needed to steam
4-6 cups whole wheat rotini, cooked al dente
1/4 tsp. crushed red peppers
2 Tbsp. butter (optional as dressing)
1/2 cup Parmesan cheese, shredded
1/2 cup green onions, thinly sliced as garnish



Recipe



Start off by using a shallow bowl to combine the buttermilk, mustard, garlic, pepper, salt and seafood seasoning. Then pour out the potato flakes in another shallow bowl (or baking pan). When everything is in place on the countertop, dip the fish fillets into the buttermilk mixture (shaking off any excess liquid) then dredge them in the potato flakes (taking care to coat them thoroughly). Simply repeat the process over and over to coat all the fillets.

Next, melt the butter or margarine in a large nonstick skillet over medium-high heat. Then, without crowding the fillets, add the fish and cook them 3 to 5 minutes on each side, or until they turn a golden brown and flake when tested with a fork. When they’re done, squeeze the juice of one lemon wedge over each fillet.

To do the pasta, pour half of the olive oil into a large nonstick skillet and place it on the stovetop over medium high heat. Then put all of the veggies into a large bowl and toss them thoroughly, taking care to combine them uniformly. When you’re ready to cook, portion half of the vegetable mixture into the skillet, sprinkle it generously with the Sicilian seasoning, and splash on just enough of the vegetable broth to lightly steam the veggies.

Now cover the skillet and cook the vegetable mix - tossing occasionally - until the mix slightly softens and absorbs the olive oil. Then drop in about two cups of pasta, toss it with the veggies, sprinkle on a little of the red pepper flakes, and top and toss with half the butter. Vigorously mix the pasta and veggies once more and cover the pan again. After about 3 or 4 minutes, when the mixture is heated through, spoon out the pasta on a warm dinner plate, sprinkle on the Parmesan cheese to taste, garnish with the sliced green onions and serve piping hot alongside one of the crispy fish fillets.