Hash Brown Crusted Fish with Grapefruit Fennel Salad
Ingredients
- 2 medium pink grapefruits, supremed (see Cook’s Note), 2 tablespoons juice reserved
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon white balsamic vinegar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper
- 1 medium fennel bulb, cored and thinly sliced
- 2 tablespoons chopped fresh chives
- 4 6-ounce tilapia fillets
- 1/4 cup all-purpose flour
- 1 large egg
- 3 cups frozen shredded hash browns, thawed
- 4 cups baby arugula
Instructions
Hash Brown-Crusted Fish with Grapefruit-Fennel Salad serves 4 original recipe by Food Network.
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