Potato-Crusted Red Snapper with Stewed Butternut Squash

• 1 sweet onion, finely diced
• 3 tablespoons unsalted butter
• 1 clove garlic, minced
• 1/2 cup dry Riesling
• 2 cups vegetable stock
• 1 sprig rosemary
• 1 large butternut squash, halved lengthwise, seeded, and cut in 1/4-inch dice
• Juice of 1/2 small orange
• Juice of 1/2 lemon
• 1 tablespoon chopped fresh parsley
• Salt and freshly ground black pepper
• 4 (6-ounce) red snapper filets, boned and skinned
• 2 large egg whites
• 1 cup potato flakes
• Vegetable oil, for frying
• Sea salt and freshly ground black pepper
• Chopped fresh parsley, for garnish
• 1 tomato, peeled, seeded, and diced, for garnish

1. To make the squash, sweat the onion for about 8 minutes over low heat with 1 tablespoon of the butter.
2. Add the garlic and deglaze with the dry Riesling.
3. Reduce the liquid until the pan is dry, about 8 minutes.
4. Add the stock and rosemary and simmer for 10 minutes on medium-low heat.
5. Add the squash and cook for another 10 minutes or until tender.
6. Swirl in the remaining 2 tablespoons butter, the orange juice, lemon juice, and the parsley.
7. Remove and discard the rosemary sprig and season with salt and pepper to taste.
8. Keep warm over low heat.
9. To make the fish, place the egg whites and potato flakes in separate bowls.
10. Dip the fish filets in the egg whites and then into the potato flakes.
11. Press to adhere.
12. Cover the filets with plastic wrap and refrigerate for at least 30 minutes, or up to 6 hours in advance.
13. Preheat the oven to 450F.
14. Heat 1/4 inch of vegetable oil in a heavy skillet over medium-high heat.
15. When hot, add the fish and brown for about 2 minutes per side.
16. Finish off in the oven for about 6 minutes, until the fish is firm to the touch and opaque.
17. Place equal portions of the stewed squash in 4 large, shallow soup bowls.
18. Top with a fish filet and sprinkle with parsley and diced tomato.
19. Use organic potato flakes if available in your area.
20. To speed up the process, the filets can be cooked fully in the saute pan instead of in the oven, cooking about 4 minutes per side.

sweet onion, unsalted butter, clove garlic, dry riesling, vegetable stock, rosemary, butternut squash, orange, lemon, parsley, salt, red snapper filets, egg whites, potato flakes, vegetable oil, salt, fresh parsley, tomato

Taken from www.epicurious.com/recipes/food/views/potato-crusted-red-snapper-with-stewed-butternut-squash-389012 (may not work)