Fresh snapper topped with potato crust brings Caribbean flavor
Fresh, sweet fish topped with a layer of mustard and golden, crisp, shredded potatoes was one of the dishes I tasted in Anguilla, one of the Eastern Caribbean's Leeward Islands. Turquoise waters, sapphire skies, 80-degree weather and no taxes make this tiny island a real paradise.
For this Island Salad side dish, I used European cucumbers and hearts of palm. European cucumbers are the long thin ones in the market. They have fewer seeds than regular cucumbers, and most of them are grown in hothouses without soil. If pressed for time, just open a bag of ready-to-eat mixed baby greens or fresh herb salad mix and omit the cucumber and hearts of palm.
Wine suggestion: The nicest, albeit unexpected, choice for fried foods like this is a California sparkling wine.
Tips: Use the grating blade of the food processor or a grater with large holes to shred the potato. Any type of white fish can be used such as sole or flounder. Regular cucumbers can be used.
CRISP CRUSTED SNAPPER
3⁄4 pound yellow tail snapper or other light fish filet
2 tablespoons Dijon mustard
1-1⁄2 cups shredded russet or Idaho potato
1 tablespoon olive oil
Salt and freshly ground black pepper
Rinse the fish and pat dry with a paper towel. Spread the mustard over one side of the fish and place the shredded potato on top. Pat the potato down so that it is firmly in place.
Heat the olive oil in a nonstick skillet just large enough to hold the fish in one layer over medium-high heat. Add the fish, potato side up. Saute two minutes. Gently turn fish over and cook five minutes to brown potatoes. Salt and pepper the cooked side. Lower heat if potatoes are browning too quickly. Remove fish to individual dinner plates, potato side up, and sprinkle with salt and pepper to taste. Makes two servings.
4 cups washed, ready-to-eat salad
1 European cucumber, peeled and sliced (about 1-1⁄2-cups)
1 cup sliced, canned hearts of palm
2 tablespoons reduced-fat oil and vinegar dressing
1⁄2 whole wheat baguette
Place salad in a bowl. Drain and slice hearts of palm. Toss lettuce and cucumber slices together with the dressing and place in a salad bowl. Sprinkle hearts of palm slices on top. Serve with baguette. Makes two servings.
Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.