Potato Crusted Red Snapper
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
red snapper fillets
|
*
|
| ¼ | cup |
whole-grain mustard
|
*
|
| 2 | large |
potatoes
peeled, diced, white |
|
| 4 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
red snapper fillets
|
*
|
| 59 | ml |
whole-grain mustard
|
*
|
| 2 | large |
potatoes
peeled, diced, white |
|
| 6E+1 | ml |
olive oil
|
|
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 sauté pan, heat the olive oil.
When the oil is hot, sauté 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.
