Potato Crusted Red Snapper |
Course : Vegetables
Serves: 1 |
|
| |
Ingredients:
4 fillets red snapper fillets -- (6-ounce) |
---Essence |
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 |
|
|
|
|
|
