Categories: Fish
Ingredients
- 5 Yukon gold potatoes, peeled and cut into equal-sized chunks
- Water
- Salt, to taste
- 5 (6-ounce) grouper or salmon fillets
- 2 tablespoons Dijon mustard
- 3/4 cup fine-chopped pecans
- 4 tablespoons (1/2 stick) butter, cut into pieces
- 1/8 cup heavy cream
- 3 tablespoons Amaretto liqueur or maple syrup
Directions
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Preheat oven to 375 degrees. Place potatoes into a large pot. Add water to cover and a large pinch salt. Bring to boil and cook 15 minutes or until potatoes are easily pierced with a fork. Meanwhile, lightly brush each fish fillet with the Dijon mustard. Press pecans into fish, making sure to cover all surfaces except skin side. Place skin side down on a baking sheet with sides and bake 15 to 20 minutes until cooked through.
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Drain potatoes, reserving 1/2 cup cooking liquid in case potatoes turn out dry. Transfer potatoes to a large mixing bowl. Add the butter. Heat cream in a microwave on high power 20 seconds and then add to bowl of potatoes with the Amaretto.
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Mash potatoes with a potato masher or ricer. When well mashed, beat 1 or 2 minutes with an electric mixer on medium speed. Add reserved cooking liquid if needed for desired consistency. Season with salt. Serve fish over a dollop of whipped potatoes. Makes 5 servings.
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Per serving: 540 calories, 43 percent calories from fat, 26 grams total fat, 9 grams saturated fat, 95 milligrams cholesterol, 38 grams carbohydrates, 5 grams total fiber, 3 grams total sugars, 34 grams net carbs, 39 grams protein, 245 milligrams sodium.