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    Red Snapper: Potato Crusted Snapper

    Source of Recipe

    emeril lagasse

    Recipe Introduction

    note: for essence spice mix, see sauces-seasonings category

    List of Ingredients

    4 red snapper fillets (6 oz each)
    1/4 cup dijon mustard
    2 large white potatoes, peel, cut crosswise
    4 tablespoons olive oil

    Recipe

    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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