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Herb Potato Crusted Swai with Fra Diablo Sauce
Yield: Serves 2

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12 oz. Phillips Swai fillets
½ tsp. dried rosemary, crushed
½ C. Betty Crocker Potato Buds® Mashed Potatoes
1 egg, beaten
canola oil for pan frying, as needed

Fra Diablo Sauce:
1 C. prepared tomato or marinara sauce
1 tsp. fresh garlic, minced
½ tsp. red pepper flakes, crushed

Optional garnish: crumbled goat cheese and toasted pine nuts.

Preparation Instructions

1. In small sauté pan heat oil to ¼" depth over medium-high heat until hot but not smoking.
2. In small bowl combine rosemary and Potato Buds®. Dip Swai fillets in beaten egg then into potato mixture, pressing mixture gently into fish.
3. To prepare sauce combine all sauce ingredients in 1 qt. saucepot until heated through.
4. Pan fry fish portions in oil 2-3 minutes per side or until golden brown and centers of fillets reach 145°F.

Recipe Notes

Serving suggestion: Pair with grilled eggplant and zucchini.

Recipe Source

Phillips Original Recipe

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