Potato Crusted Swordfish
cooking fish is a potato crust is a classic french technique that keeps the moisture in the fish while adding flavor and texture to it. Use a mandolin or your knife skills to thinly slice the potato. Extra credit if you can make your potato slices so thin that you can read newsprint underneath them. You can use any fish, but I recommend using a firm fish like swordfish, halibut, or mahi-mahi. Season your fish well with your favorite dry rub. Then to make the potatoes stick, you can use either melted butter or mayonnaise. Make sure you overlap the potatoes so that they cover the fish. The nice thing about this dish is that when the potatoes are cooked so is the fish and the fish will be moist and flavorful. It's crunchy on the outside and moist and flavorful on the inside.
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