Potato Crusted Red Snapper

Course : Vegetables
Serves: 1
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4 fillets red snapper fillets -- (6-ounce)
1/4 Cup Dijon mustard
2 Large white potatoes -- peeled, cut crosswise
1 teaspoon salt and white pepper
4 Tablespoons olive oil

Preparation / Directions:

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.


Nutritional Information:

715 Calories (kcal); 57g Total Fat; (69% calories from fat); 8g Protein; 48g Carbohydrate; 0mg Cholesterol; 766mg Sodium

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