Potato-Encrusted Grouper With Roasted Tomato Broth and Saffron Aioli

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Potato-Encrusted Grouper With Roasted Tomato Broth and Saffron Aioli
Potato-Encrusted Grouper With Roasted Tomato Broth and Saffron Aioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Roasted Tomato Broth:

  • 10

    Roma tomatoes, quartered and seeded

  • 5

    cloves garlic, chopped coarsely

  • 1/4

    cup olive oil

  • Salt and pepper

  • 6

    cups water

  • 3

    cubes fish (or chicken) bouillon cubes

  • 1

    onion, chopped

  • 1

    carrot, chopped

  • 1

    teaspoon peppercorns

  • 1

    garlic clove, smashed

  • 1/4

    cup white wine

  • Saffron Aioli:

  • 1

    tablespoon honey

  • 2

    tablespoons white wine vinegar

  • Small pinch of saffron

  • 1/2

    cup mayonnaise

  • Salt and pepper

  • Fish:

  • 4

    cups peeled, shredded potatoes (about 3 medium)

  • 2

    eggs

  • 1

    tablespoon flour

  • 1

    teaspoon salt

  • 1

    teaspoon cracked pepper

  • 4

    6-ounce grouper fillets

  • 1/4

    cup olive oil

  • 10

    ounces fresh spinach

  • 2

    tablespoons chopped fresh parsley

Directions

Prepare the Roasted Tomato Broth. While the broth simmers, prepare the Saffron Aioli and fish fillets. Tomato Broth: Preheat oven to 350 degrees. In an ovenproof dish, toss tomatoes with chopped garlic and olive oil. Season with salt and pepper. Roast for about 30 minutes or until soft. Transfer tomatoes, garlic and all juices to a food processor, and process until smooth. While tomatoes cook, in a large saucepan combine the water, bouillon cubes, onion, carrot, peppercorns, smashed garlic clove and wine. Bring to a boil, and simmer for 30 minutes. Strain through a sieve; discard solids. Return liquid to saucepan, and stir in tomato puree. Simmer another 15 minutes. Keep warm. Saffrom Aioli: In a small saucepan, slowly bring the honey, vinegar and saffron to a simmer. Allow to cool to room temperature. Whisk into the mayonnaise. Season to taste with salt and pepper. Fish: Preheat oven to 350 degrees. Wrap the shredded potatoes in a towel to absorb excess moisture. In a bowl, lightly beat eggs. Add flour, salt, pepper and potatoes. Gently combine. Coat fish fillets on all sides with potato mixture, pressing gently to adhere. Heat the oil in an ovenproof skillet, preferably cast-iron, over high heat. Place fillets in pan. Cook 4 to 6 minutes or until golden; try not to lift them before then. Turn the fillets, and place skillet and fish in the oven to finish, about 6 to 10 minutes. In a steamer or in the microwave with a few drops of water, cook spinach until just wilted. Ladle broth in deep-dish plates or large soup bowls. Place some spinach in the middle. Top spinach with the fish, a tablespoon of the aioli and a sprinkling of parsley.

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