Potato Crusted Red Snapper

1. 1

   Season each fillet with Essence.

2. 2

   Lightly brush each fillet with the Dijon mustard.

3. 3

   Pass each halved potato through the potato threader or grate potatoes using a box grater.

4. 4

   Place the threaded potatoes in a mixing bowl and season with salt and pepper.

5. 5

   Divide the threaded potatoes into 4 portions.

6. 6

   Wrap each fillet with each individual portion of the threaded potatoes.

7. 7

   Wrap the fish like a package.

8. 8

   Wrap crosswise first and then lengthwise.

9. 9

   Wrap the crusted fish tightly in a cloth napkin.

10. 10

    This will secure the potato to the fish.

11. 11

    In a large saute pan, heat the olive oil.

12. 12

    When the oil is hot, saute the fish for 3 to 4 minutes on each side, or until golden.

13. 13

    Remove from the pan and drain on a paper-lined plate.

14. 14

    Season the fish with Essence.

* Per serving · 4 servings · Values may vary.

No additional tips available.