Serves 4
35 min
Hash Brown-Crusted Fish with Grapefruit-Fennel Salad
Recipe GLPR28d7db184f0b88
Crispy hash brown-crusted tilapia fillets served alongside a fresh, citrusy salad of grapefruit supremes, thinly sliced fennel, and peppery arugula tossed in a bright vinaigrette. A light, elegant seafood dish with Mediterranean influences.
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Ingredients
2 medium pink grapefruits, segmented (supremed), 2 tablespoons juice reserved
6 tablespoons Extra-virgin olive oil
1 teaspoon White balsamic vinegar
1 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
1 medium fennel bulb, cored and thinly sliced
2 tablespoons Fresh chives, chopped
4 tilapia fillets
¼ cup All-purpose flour
1 large egg
3 cups frozen shredded hash browns, thawed
4 cups baby arugula
Directions
In a large bowl, whisk together the reserved grapefruit juice, 2 tablespoons of olive oil, white balsamic vinegar, Dijon mustard, and a small pinch each of kosher salt and black pepper. Add the sliced fennel, grapefruit segments, and chopped chives. Toss everything together gently to combine, then set the salad aside.
Season both sides of each tilapia fillet generously with kosher salt and freshly ground black pepper. Spread the all-purpose flour onto a plate. In a shallow dish, whisk together the egg with 2 tablespoons of water until combined. Spread the thawed shredded hash browns onto another plate and season lightly with salt and pepper. Working with one fillet at a time, dredge one side in the flour, shake off excess, then dip that same side into the egg mixture and shake off excess. Press the wet side firmly into the seasoned hash browns so they adhere well. Place the crusted fillets on a clean plate, hash brown–side up. If any fish is still exposed, press additional hash browns onto those spots to create an even crust.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil is shimmering and hot. Carefully place 2 fillets into the pan, hash brown–side down. Cook undisturbed for about 4 minutes until the hash brown crust turns golden brown and crisp. Gently flip the fillets and cook the other side for about 2 minutes until the fish is opaque and cooked through to an internal temperature of 160°F. Adjust the heat as needed to prevent burning. Remove the cooked fillets to a paper towel–lined plate and sprinkle lightly with kosher salt. Add the remaining 2 tablespoons of olive oil to the skillet and repeat the cooking process with the remaining 2 fillets.
Just before serving, add the baby arugula to the fennel and grapefruit salad. Toss everything together gently and taste for seasoning, adjusting with additional salt and pepper as needed. Divide the salad among four plates and top each with a crispy hash brown–crusted tilapia fillet. Serve immediately while the fish is still warm.
