Iron Skillet Snapper over Garlic Creamed Potatoes  with Lemon Aioli Marinated Vidalia and Heirloom Tomato Salad

 

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What You’ll Need…

 

For Fish…

(4) 6oz pieces of fresh red snapper

1/2 cup panko bread crumbs

1/2 cup Italian style bread crumbs

1 cup corn flakes (crushed)

salt and pepper

extra virgin olive oil

6 medium sized potatoes (peeled and cut into quarters)

4 tbsp unsalted butter (divided in half)

1/2 cup whole milk

1 tbsp organic garlic powder (We use Russell Farms Vernon, B.C.)

salt/pepper

 

For Salad:

1 small Vidalia Onion (chopped)

1 medium heirloom tomato (chunks)

2 big handfuls mixed greens (spring mix)

1/3 cup olive oil

juice of half a lemon

1 tbsp apple cider vinegar

1 tsp sugar

salt and pepper

First prepare salad…

In a small bowl… Whisk together olive oil, lemon, vinegar, sugar, salt and pepper…

Pour over onion and tomato pieces… Stir to coat, cover and set aside to marinate for at least an hour. (do not refrigerate because refrigerating tomatoes makes them lose their flavor)

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For Potatoes…

In a large pot bring 2 quarts of water and 1 tbsp of salt to a boil over hight heat.

Place peeled and quartered potatoes in pot. Cover and reduce heat to medium. Boil potatoes until they can be pierced with a fork but don’t wait until they are falling apart. Check after 20-25 minutes.

Next…

When ready, do not pour ALL of the water out

– Drain potatoes but reserve about a 8 ounces of starchy liquid…

Leave that in pot and return to medium heat.

Add butter, organic garlic powder, whole milk and 1/2 tsp both of salt and pepper. Stir and cook for 30 seconds and then pour half of the liquid into a mixing bowl and set aside to cool for use with fish.

Then…

Add potatoes to remaining mixture. Remove from heat and with a hand mixer on a low setting, cream potatoes…  Salt and pepper to preferred taste… Add more organic garlic powder if desired. Then place on lowest stove top setting to stay warm until ready to serve, stirring occasionally.  Add a splash of milk and blend again just before serving.

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Gord and Lisa package their amazing organic garlic powder at Russell Farms in Vernon, British Columbia Canada. Check them out on Facebook to learn how to get some in your pantry! 

For Fish…

Try to find freshest fish available. If you are in an area where it is not available look online. Some seafood markets will overnight their product to you (on ice) at a reasonable cost.

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Cutting fresh red snapper at Pat Miller’s Goatfeathers Seafoood Market in Seagrove Beach, FL on 30A                (pictured here left to right) Jerry Walker, Ken Johnson & Roger Butler

Preheat oven to 400 degrees.

Place fish fillets on a plate

In a mixing bowl, mix panko bread crumbs, Italian style bread crumbs and crushed corn flakes…

Place mixing bowl with reserved starchy water (now cool) next to bread crumbs.

Heat 3 tbsp extra virgin olive oil in iron skillet on stove over medium to medium high heat…

Next…

Place fish in starchy liquid bowl and flip over to coat evenly on both sides of filet.

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Then place transfer to bread crumb bowl and turn to coat both sides with bread crumbs… Quickly place in skillet. Cook for 2 minutes then turn fish over and cook other side for 2 minutes.

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Place fish in 400 degree oven for 5 minutes… Remove and lightly salt… Add a squeeze of fresh lemon and cover loosely with foil.

Next… Toss marinated onions and tomatoes with fresh greens.

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To Plate…

Place a scoop of warm creamed potatoes on center of plate and top with fish. Accompany with tomato and onion salad and serve with lemon and remoulade or tarter sauce.

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Pairs well with 30A Chardonnay
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Kellie, Kyle, Ken, Andi, Dave & Allison Cheers to an awesome Hillbilly Supper Club accompanied by 30A Chardonnay and 30A Red Blend
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The Hillbilly Supper Club Gang: Kellie, Kyle, Allison, Dave & Andi & Ken

© Ken Johnson Hillbilly Supper Club 2017

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