Potato Crusted Red Snapper

Potato Crusted Red Snapper Ingredients

4 (6-ounce) red snapper	Garnish:
Essence	1 c Red pepper coulis,; hot
1/4 c Dijon mustard	1 c Yellow pepper coulis,; hot
2 lg White potatoes,; peeled, cut	1/2 c Fried herb salad
Salt and white pepper	1 tb Finely chopped parsley
4 tb Olive oil

Instructions for Potato Crusted Red Snapper

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 3-4 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 serving Recipe By :ESSENCE OF EMERIL SHOW #EE2433 Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 21:39:24 -0400 From: Rowaan[SMTP:Rowaan@ix.netcom.com]

Main Ingredient: PotatoCuisine: Uncategorized

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