Potato Encrusted Grouper With Bruschetta And White Wine #5Fix

• 1 cup Simply Potatoes® Shredded Hash Browns
• 4 fish fillets
• 1/2 cup tomato bruschetta topping
• 1 cup white wine
• 2 tablespoons butter

1. Thaw fish if frozen. Remove fish from fridge and bring to room temperature.
2. Preheat oven to 375 degrees.
3. Pat dry portions of fish, firmly press 1/4 C of simply potatoes shredded hash brown on flat side of fish.
4. In 12 inch oven ready frying pan, saute fish, potato side down in hot pan. Crisp hash brown potato crusted filets for 2-3 min till golden. Flip fish in pan and remove pan with fish in it from heat. Place oven ready fry pan with fish into 375 degree oven for 3-5 min or till opaque. This will depend on thickness of fish.
5. Remove pan from oven( pan will be hot) and place on burner. Burner will not be on.
6. Remove fish from pan and place on paper towel plated plate, still potato side up. Turn on burner to med high, add 1 C white wine and 1/2 C bruschetta. Reduce for 3-5 min till 1/4 sauce has evaporated. Turn off heat and whisk in 2 T butter till melted. Plate 4 portions of fish and top each with 1/4 C of prepared sauce.
7. Serve with crusty bread and your favorite salad. Enjoy!

browns, fish fillets, tomato bruschetta topping, white wine, butter

Taken from www.food.com/recipe/potato-encrusted-grouper-with-bruschetta-and-white-wine-5fix-496769 (may not work)