INGREDIENTS:2 lbs. red bell peppers, chopped, seeded, peeled, roasted
2 lbs. yellow bell peppers, chopped, seeded, peeled, roasted
14 oz. nicoise olives, chopped, pitted
3/4 cup sherry wine vinegar
2 oz. minced garlic
1 oz. chopped fresh parsley
1/3 cup minced fresh thyme leaves
1/3 cup honey
1 tsp. salt
1 tsp. pepper
3 lbs. fresh potatoes, shredded, peeled
8 oz. prepared horseradish
2 tsp. salt
2 tsp. pepper
7 lbs., 8 oz. red snapper fillets (24 fillets, 5 oz. each)
as needed, salt
as needed, pepper
3 cups olive oil DIRECTIONS:In bowl, combine peppers, olives, vinegar, garlic, parsley, thyme, honey, salt and pepper. Adjust seasonings as necessary. Cover and chill. Yields 10 cups.
In bowl, combine potatoes, horseradish, salt and pepper. Mix well. Cover and chill.
For each serving to order: Season one fillet with salt and pepper to taste. Spread top with 1/3 cup (#12 scoop) potato mixture, forming an even layer and pressing to adhere. In skillet, heat 2 Tbsp. oil over medium heat until hot. Cook fish, potato-side down, 8 to 10 minutes (without moving) or until crust is golden brown. Transfer, crust side up, to sheet pan. Bake at 350°F for 4 to 6 minutes, or until fish is done. Plate fish and 1/3 cup (#12 scoop) relish. SERVINGS:24 servings From:Chef Bobby Flay, Bolo Restaurant, New York City PHOTO CREDIT:Photo Credit: NATIONAL POTATO PROMOTION BOARD
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