Potato Chip Crusted Cobia with Garden Vegetable Hash

Potato Chip Crusted Cobia with Garden Vegetable Hash

Ingredients

  • Cobia Ingrdients
  • 3 ounces andouille, chopped
  • 4 oz.Spicy Potato Chips (about 4 cups.)
  • 6 (7- to 9-ounce) cobia fillets
  • 2 eggs
  • 2 tablespoons milk
  • Garden Vegetable Hash, recipe follows
  • Vegetable Hash
  • Ingredients
  • 1 cup Brussels sprouts, halved
  • 2 pounds assorted baby potatoes, cut in 1/2-inch cubes
  • 2 tablespoons butter
  • 1 cup sliced shiitake mushrooms, stems removed
  • 1 cup cherry tomatoes, halved
  • 1 shallot, chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped thyme
  • 1 teaspoon finely chopped rosemary

Directions

  1. Preheat oven to 350º. Heat a sauté pan over medium-high heat, and cook andouille until fat is rendered. Drain andouille on paper towels, and discard fat.
  2. In the work bowl of a food processor, pulse the andouille until crumbly, about 10 times. Place sausage in a large shallow bowl. Add potato chips to food processor, and pulse 10 times. Combine the crushed potato chips with the andouille, and set aside.
  3. Pat fish fillets dry with paper towels, then season fish to taste with salt and freshly ground black pepper.
  4. In a medium bowl, whisk together eggs and milk until well combined. Brush fish with egg mixture, then generously coat each fillet in potato chip mixture.
  5. Bake until fish reaches an internal temperature of 145º, about 12 minutes. Serve over Garden Vegetable Hash with any Butter Sauce.
  6. In a large pot, bring 2 quarts of water to a boil, and blanch Brussels sprouts just until tender, 3 to 5 minutes. Drain and reserve sprouts.
  7. In a large pot, place potatoes, and fill with enough cold water to completely submerge potatoes. Bring potatoes to a boil over high heat, and cook about 2 minutes. Drain potatoes, and let them cool until room temperature.
  8. In a large sauté pan over high heat, melt butter, and add mushrooms, tomatoes, shallot, garlic, Brussels sprouts and potatoes. Cook 3 to 4 minutes. Add parsley and remaining herbs, and season to taste with salt and freshly ground black pepper. Serve hot.
  9. Note: If you use purple potatoes, prepare these separately, as the color will bleed into the other potatoes