POTATO CRUSTED RED SNAPPER
from Essence Of Emeril EE2433
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ingredients
· 4 (6-ounce) red snapper fillets
· Essence
· 1/4 cup Dijon mustard
· 2 large white potatoes, peeled, cut crosswise
· Salt and white pepper
· 4 tablespoons olive oil
preparation instructions
Season each fillet with Essence. Lightly brush each fillet with
the Dijon mustard. Pass each halved potato through the potato
threader or grate potatoes using a box grater. Place the threaded
potatoes in a mixing bowl and season with salt and pepper. Divide
the threaded potatoes into 4 portions. Wrap each fillet with each
individual portion of the threaded potatoes. Wrap the fish like
a package. Wrap crosswise first and then lengthwise. Wrap the
crusted fish tightly in a cloth napkin. This will secure the potato
to the fish. In a large saute pan, heat the olive oil. When the
oil is hot, saute the fish for 3 to 4 minutes on each side, or
until golden. Remove from the pan and drain on a paper-lined plate.
Season the fish with Essence.
Yield: 4 servings
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