Potato Encrusted Grouper With Bruschetta And White Wine 5fix Recipes

Steps:

• Sprinkle the salmon with some of the Cajun spice. Cut a lengthwise slit in the side of the salmon.
• In a bowl, combine the goat cheese, mascarpone, Parmesan 1/2 tablespoon parsley and chives. Stuff the salmon with the cheese mixture.
• Using a sharp knife or mandoline, cut 1 potato into thin slices and sprinkle with salt and pepper. Using a piece of plastic wrap, lay out half the potato slices flat and place a salmon piece in the middle. Pull the plastic up over the salmon to wrap it in the potatoes like a crust. Repeat with the remaining potatoes and salmon.
• Preheat the oven to 375 degrees F.
• Heat an ovenproof skillet over high heat and add the oil. Sprinkle the salmon with salt and pepper and place in the hot skillet. Cook until the potato crust is brown and crispy. Cover the skillet with foil and transfer to oven to the cook for a few more minutes to medium-well. For the sauce, melt the butter in a saucepan and add the flour, stirring to combine. Add the chicken stock, wine, lemon juice, the remaining 1/2 tablespoon parsley and a generous pinch of Cajun seasoning. Simmer until thickened.
• Pan fry the mushrooms in a little oil until golden.
• Spoon some sauce on the bottom of each plate and place a salmon fillet on top. Garnish with the mushrooms.

Steps:

• Thaw fish if frozen. Remove fish from fridge and bring to room temperature.
• Preheat oven to 375 degrees.
• Pat dry portions of fish, firmly press 1/4 C of simply potatoes shredded hash brown on flat side of fish.
• In 12 inch oven ready frying pan, sauté fish, potato side down in hot pan. Crisp hash brown potato crusted filets for 2-3 min till golden. Flip fish in pan and remove pan with fish in it from heat. Place oven ready fry pan with fish into 375 degree oven for 3-5 min or till opaque. This will depend on thickness of fish.
• Remove pan from oven( pan will be hot) and place on burner. Burner will not be on.
• Remove fish from pan and place on paper towel plated plate, still potato side up. Turn on burner to med high, add 1 C white wine and 1/2 C bruschetta. Reduce for 3-5 min till 1/4 sauce has evaporated. Turn off heat and whisk in 2 T butter till melted. Plate 4 portions of fish and top each with 1/4 C of prepared sauce.
• Serve with crusty bread and your favorite salad. Enjoy!

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add mushrooms and next 7 ingredients (mushrooms through ground round); saute 5 minutes until meat is browned, stirring to crumble.
• Stir in ketchup and next 6 ingredients (ketchup through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Serve on toasted hamburger buns.

Steps:

• Set oven to Broil at 500.
• Rinse salmon and pat dry. Season with salt. Spread 1/4 cup of pesto (per fillet ) over top of salmon. Spread approximately 1/3 cup of Simply Potato Hash Browns over top of pesto smeared salmon. The potatoes should adhere to the pesto. If your salmon fillet is thin and wide you may need a tablespoon more of hash browns (youmay also substitute the Traditional Mashed Potatoes for the hash browns, I have done both). Season top with a sprinkle of salt.
• Coat sheet pan with olive oil. Place Salmon (potato side up) on sheet pan. Place in oven for 12-16 min depending on how thick your fillets are and how you like your salmon cooked.

Steps:

• Cook the hash browns according to directions. In the last few minutes add the cheese and reduce the heat. Keep a good eye on it at this point. You will need to flip the mixture several times. You want it crisp, not burned!
• In a medium saucepan combine cream of chicken soup, shredded chicken and one can of water.
• Cook over medium-high heat until bubbling.
• Add spinach and half of the potato mixture.
• Leave on heat until spinach is cooked - 1 to 2 minutes.
• Divide the soup among four bowls.
• Top each bowl with remaining potato mixture.
• Enjoy!

Steps:

• Place sweetened condensed milk in mixing bowl. Add the real lemon juice and blend with a whisk until blended (not stirring to hard). Add the vanilla and almond extract. Stir until well blended. Add Cool Whip or whip cream by folding into other ingredients. Pour into a prepared baked pie shell. (I use Pillsbury Roll Out pie crust here, they are great and a great time saver). Place in refridgerator for about 2 hours before serving. Take out, pour can of cherry pie filling on top (you can use any kind of pie filling here, blueberry tastes great also!). Put a couple of dollops of whip cream on top if desired.