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Red Snapper: Herb Crusted Snapper

Source of Recipe

Emeril Lagasse


List of Ingredients

4 snapper fillets (6-8 oz each), skinned
4 tablespoons dijon mustard
1 cup fine chopped assorted herbs
3 tablespoons olive oil
1 tablespoon fine chopped parsley


Recipe

Season both sides of the fillets with salt and pepper. Spread both sides of the fillets evenly with the mustard. Dredge the fillets in the herbs, coating each side completely. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the fillets and cook for about 3 to 4 minutes on each side, or until the fish is flaky. Garnish with parsley. Yield: 4 servings.