Serves 2
Ingredients
- 1 cup Chopped Tomatoes
- 1 cup Sliced Leeks
- ½ cups Chopped Green Bell Pepper
- 1 Tablespoon Garlic, Minced
- ⅛ teaspoons Salt
- ⅛ teaspoons Pepper
- 2 whole Fillets (8 oz each) Of Fish, Such As Tripletail, Snapper, Or Flounder
- ½ cups Panko Bread Crumbs
- ½ cups Grated Parmesan Cheese
- ½ cups Plain Potato Chips, Crushed
- ½ teaspoons Cayenne
- ½ teaspoons Paprika
- 2 Tablespoons Butter, Melted
- 1 Tablespoon Green Onions, Chopped For Garnish
- Lemon Wedges, to serve
Directions
- Combine the tomato, leek, green bell pepper and garlic in a small bowl and spread evenly around bottom of a cast iron skillet. Salt and pepper fillets and place on top of vegetables.
- In a small bowl, combine bread crumbs, Parmesan cheese, potato chips, cayenne, and paprika. Stir in melted butter. Spread crumb mix evenly on top of fillets.
- Place pan, uncovered, on hot grill grate and close grill. Allow fillets to cook approximately 20 minutes or until they flake easily or register 140ºF in the center. Transfer cooked fish on to platter, surround with cooked vegetables, sprinkle scallions on top and serve with lemon wedges.
- Note: This dish can be cooked in the oven at 375ºF on a sheet pan using the same instructions.
Click below for a pdf of:
Crusted Tripletail