Pepita Crusted Fish and Green Chile Mashed Potatoes
February 16th, 2014
Pepita Crusted Fish with Cilantro Cream Sauce
Ingredients:
4 (6 ounce portions) of halibut or Cod fillets
Salt and pepper
1/2 cup flour
2 eggs
1 cup pepitas (unsalted sunflower seeds, Mexican)
1/4 cup canola oil
Directions:
1. Season fish, flour, and egg with salt and pepper
2. Put flour, egg and pepitas in separate shallow dishes for dredging stations.
3. Coat the fish in flour all over. Put fish flat side down in egg, one side only. Then, put the egg side of the fish in the pepitas and press down.
4. Place on a clean plate, pepita side up and let rest for 15 minutes in the refrigerator so that flour and pepitas set and stick to fish.
5. Heat canola oil over medium high heat. Please fish pepita side down in pan for 2-3 minutes until golden brown. Flip over and let cook for 2 minutes. Then transfer to a backing rack set over a cookie sheet and place in a 300 degree oven for 12 minutes.
Serve with Cilantro cream sauce:
2 TBSP butter
1/4 cup minced shallot
1 Serrano pepper, seeded
1 cup milk
1 cup cilantro
1/2 lime, squeezed
1/2 TSP salt
1 TB chives
*Put in food processor and blend until smooth.
Green Chile Mashed Potatoes:
Ingredients:
2 pasilla peppers
1 Serrano pepper
1 TB canola oil
2 lbs russet potatoes, peeled
1/2 cup sour cream
1/2 cup milk
4 TBSP butter
1 cup shredded pepper jack cheese
1/2 cup cortija cheese crumbled
1/4 cup chopped cilantro leaves
1 TSP chopped chives
Salt and pepper
Directions:
1. Take 2 pasilla peppers and 1 Serrano pepper and toss in a little canola oil. Put in broiler to char the skin for about 6-8 minutes. Take out, put in a bowl, cover with cling wrap and let sit. When you are ready for them, the skin should just come right off. Take seeds out, chop and add to potatoes when ready.
2. Take peeled potatoes and quarter them. Add them to a deep pot, cover with cold water and put on high heat. After they begin to boil, cook for 10 minutes then drain. Mash lightly.
3. To the potatoes, add all the other ingredients and mix. Season to taste with salt and pepper. When serving, top with a little pad of butter.
I would like to thank my dear friend Guy Fieri for this dish. Much of this recipe was his, but I mad a few adjustments based on how I like my food flavored. With this dish, I really wanted to pour a Torrontes wine. I unfortunately did not have one on hand. Torrontes is hard to find in the supermarket wine section. If you are looking, you might have to check out a local wine shop. So, I actually just had a Light beer with dish. The spiciness of the potatoes, the nuttiness of the fish and the tang of the cream sauce really went well with a refreshing MGD 64 (or a favorite, Coors Light).
Until tomorrow
Julianne
Pepita Crusted Fish with Cilantro Cream Sauce
Ingredients:
4 (6 ounce portions) of halibut or Cod fillets
Salt and pepper
1/2 cup flour
2 eggs
1 cup pepitas (unsalted sunflower seeds, Mexican)
1/4 cup canola oil
Directions:
1. Season fish, flour, and egg with salt and pepper
2. Put flour, egg and pepitas in separate shallow dishes for dredging stations.
3. Coat the fish in flour all over. Put fish flat side down in egg, one side only. Then, put the egg side of the fish in the pepitas and press down.
4. Place on a clean plate, pepita side up and let rest for 15 minutes in the refrigerator so that flour and pepitas set and stick to fish.
5. Heat canola oil over medium high heat. Please fish pepita side down in pan for 2-3 minutes until golden brown. Flip over and let cook for 2 minutes. Then transfer to a backing rack set over a cookie sheet and place in a 300 degree oven for 12 minutes.
Serve with Cilantro cream sauce:
2 TBSP butter
1/4 cup minced shallot
1 Serrano pepper, seeded
1 cup milk
1 cup cilantro
1/2 lime, squeezed
1/2 TSP salt
1 TB chives
*Put in food processor and blend until smooth.
Green Chile Mashed Potatoes:
Ingredients:
2 pasilla peppers
1 Serrano pepper
1 TB canola oil
2 lbs russet potatoes, peeled
1/2 cup sour cream
1/2 cup milk
4 TBSP butter
1 cup shredded pepper jack cheese
1/2 cup cortija cheese crumbled
1/4 cup chopped cilantro leaves
1 TSP chopped chives
Salt and pepper
Directions:
1. Take 2 pasilla peppers and 1 Serrano pepper and toss in a little canola oil. Put in broiler to char the skin for about 6-8 minutes. Take out, put in a bowl, cover with cling wrap and let sit. When you are ready for them, the skin should just come right off. Take seeds out, chop and add to potatoes when ready.
2. Take peeled potatoes and quarter them. Add them to a deep pot, cover with cold water and put on high heat. After they begin to boil, cook for 10 minutes then drain. Mash lightly.
3. To the potatoes, add all the other ingredients and mix. Season to taste with salt and pepper. When serving, top with a little pad of butter.
I would like to thank my dear friend Guy Fieri for this dish. Much of this recipe was his, but I mad a few adjustments based on how I like my food flavored. With this dish, I really wanted to pour a Torrontes wine. I unfortunately did not have one on hand. Torrontes is hard to find in the supermarket wine section. If you are looking, you might have to check out a local wine shop. So, I actually just had a Light beer with dish. The spiciness of the potatoes, the nuttiness of the fish and the tang of the cream sauce really went well with a refreshing MGD 64 (or a favorite, Coors Light).
Until tomorrow
Julianne
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