Potato Fish Skillet Recipe

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Potato Fish Skillet Recipe
Potato Fish Skillet Recipe photo by Taste of Home
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Potato Fish Skillet Recipe

Read Reviews
4 1 1
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I've been fixing this stir-fry for years, often using bass since we live on a lake where bass are quite common. When I first tried the recipe, my wife declared it a winner. We especially like this one-dish meal, which contains all the necessary ingredients. -Jeff Brown, Colon, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 medium red potatoes, cubed
  • 6 tablespoons butter, cubed
  • 2 tablespoons olive oil
  • 1 pound grouper or other lean fish, cut into 3/4-inch pieces
  • 1/2 cup all-purpose flour
  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3 garlic cloves, minced
  • 4-1/2 teaspoons lemon juice
  • Salt and pepper to taste

Directions

In a large skillet, stir-fry potatoes in butter and oil for 8-10 minutes or until lightly browned.
Meanwhile, place flour in a large resealable plastic bag. Add fish, a few pieces at a time, and shake to coat. Add to the skillet. Cover and cook for 4 minutes, stirring occasionally.
Add the mushrooms, celery, onion and garlic. Cover and cook 4-6 minutes longer or until fish flakes easily with a fork. Sprinkle with lemon juice, salt and pepper. Yield: 4 servings.
Originally published as Potato Fish Skillet in Reminisce March/April 2003, p48

Nutritional Facts

1 each: 473 calories, 25g fat (12g saturated fat), 88mg cholesterol, 256mg sodium, 34g carbohydrate (3g sugars, 3g fiber), 27g protein.

  • 4 medium red potatoes, cubed
  • 6 tablespoons butter, cubed
  • 2 tablespoons olive oil
  • 1 pound grouper or other lean fish, cut into 3/4-inch pieces
  • 1/2 cup all-purpose flour
  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 3 garlic cloves, minced
  • 4-1/2 teaspoons lemon juice
  • Salt and pepper to taste
  1. In a large skillet, stir-fry potatoes in butter and oil for 8-10 minutes or until lightly browned.
  2. Meanwhile, place flour in a large resealable plastic bag. Add fish, a few pieces at a time, and shake to coat. Add to the skillet. Cover and cook for 4 minutes, stirring occasionally.
  3. Add the mushrooms, celery, onion and garlic. Cover and cook 4-6 minutes longer or until fish flakes easily with a fork. Sprinkle with lemon juice, salt and pepper. Yield: 4 servings.
Originally published as Potato Fish Skillet in Reminisce March/April 2003, p48

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MY REVIEW
whatawasteoftime User ID: 6641405 87126
Reviewed Apr. 13, 2012

"Good recipe. I did a lot differently. I used about one tablespoon each of olive oil and butter. Mahi Mahi instead of bass. Maybe a tablespoon of fresh rosemary from the garden."

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