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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.