Tilapia & Crispy Potatoes
Pan roasted tilapia, potato & garlic oil purée, crispy potatoes, arugula and celery with herb aioli
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- (a) yukon gold potato
- (b) poblano peppers, celery
- (c) arugula
- (d) herb aioli
- (e) tilapia
- (f) potato & olive oil puree
- skillet or sauté pan
- plate lined with paper towel
- dinner spoon
- wooden spoon
- mixing bowl
- For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer then this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
- Drain the water out of the container of potatoes (a) and rest them on a plate lined with paper towel.
- Heat a skillet or saute pan over high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the potatoes to the pan and discard the paper towel. Cook the potatoes for 2 minutes without stirring, then stir and cook for another 2 minutes without stirring. Add the diced poblanos and celery (b) to the pan. Season with a pinch of salt and pepper. Stir well and then cook for 1 minute. Then turn the heat off and scrape the potatoes, poblanos and celery into a mixing bowl. Wipe out the pan and place back on the stove on a cold burner.
- Add the arugula (c) and aioli (d) to the mixing bowl of potatoes and vegetables. Mix well with a wooden spoon to coat the vegetables with the aioli. Taste and add salt and pepper if you wish. Set aside until you have cooked the fish.
- Put the pan you were using back over medium-high heat for 2 minutes. While the pan is warming up, cut open the package of tilapia (e) and place on the same plate you used to drain the potatoes. Season the fish lightly on both sides with a pinch of salt and pepper. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan.
- Pick up the tilapia with your hand and gently drag one side of the fish across the pan two times (drag it away from you). Then place the fish in the pan. Put the skillet of fish in your preheated 425 degree oven and bake for 2 minutes. After 2 minutes, take the pan out of the oven and use a spatula to flip the fish over. (Note: if the fish is stuck to the pan, put it back in the oven for 30-60 seconds and try again.) After you flip the fish over, keep the pan on the top of your oven over no heat and let it sit while you finish the dish.
- Crack open the lid on the potato and olive oil puree (f) but leave the lid on. Warm the puree in the microwave for 30-60 seconds. Spoon the puree on to the bottom of your serving plates. Use the back of a dinner spoon to spread the puree into a circle that covers 50% of the serving plate.
- Spoon the potato and arugula mixture on top of the puree. Place the tilapia on top.
This was delicious : ). The recipe was a little unclear about dragging the fish through the hot pan - we pan seared and put in the oven. The purée was amazing ... love M&R restaurant quality at home!
Absolutely delicious! The potato & olive oil puree took this recipe to the next level, and the herb aioli added the necessary acidity to brighten up the dish just right.
My family loved this one.
This was amazing! My husband and I both really enjoyed this recipe. Please have it again soon!
We both loved the flavors in Tilapia and Hash dish. Easy to prepare, no mess and delicious. Great dish on a cold winter day.
This was fabulous!