Potato Crusted Red Snapper
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Potato Crusted Red Snapper
Last updated 6/12/2012 1:18:51 AM. Recipe ID 49898. Report a problem with this recipe.
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      Title: Potato crusted red snapper
 Categories: New, Text, Import 	ess, Of, E.
      Yield: 4 Servings
        4    (6-oz) red snapper fillets
  :          Essence
      1/4 c  Dijon mustard
        2 lg white potatoes, -- peeled,
  :          cut crosswise
  :          Salt and white pepper
        4 TB olive oil
  :          Garnish:
        1 c  red pepper coulis, -- hot
        1 c  yellow pepper coulis, -- hot
      1/2 c  fried herb salad
        1 TB finely chopped parsley
  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

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Recipe ID 49898 (Apr 03, 2005)

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