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Receta Potato Crusted Red Snapper

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Raciónes: 4


Cost per serving $3.36 view details
  • 4 x six-oz Red snapper fillets see * Note
  • 1/4 c. Dijon mustard
  • 2 lrg White potatoes peeled, halved crosswise
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 4 Tbsp. Extra virgin olive oil
  •     Crawfish Mashed Potatoes see * Note
  • 1 c. Red pepper coulis warm
  • 1 c. Yellow pepper coulis warm
  • 1/2 c. Fried herb salad
  • 1 Tbsp. Finely-minced parsley


  1. Season each fillet with the Essence. Lightly brush each fillet with the Dijon mustard. Pass each halved potato through the potato threader or possibly grate potatoes using a box grater. Place the threaded potatoes in a mixing bowl and season with salt and pepper.
  2. 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.
  3. In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, saute/fry the fish for 3 to 4 min on each side, or possibly till golden brown. Remove from the pan and drain on a paper-lined plate. Season the fish with Essence.
  4. Spoon the two pepper sauces on the bottom of the plate. Using a knife, swirl the 2 sauces together. Mound the Crawfish Mashed Potatoes in the center of the sauce. Lay the fish directly on top of the potatoes. Garnish with the fried herb salad and parsley.
  5. This recipe yields 4 servings.


Nutrition Facts

Amount Per Serving %DV
Serving Size 411g
Recipe makes 4 servings
Calories 476  
Calories from Fat 168 35%
Total Fat 18.98g 24%
Saturated Fat 2.85g 11%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 401mg 17%
Potassium 1535mg 44%
Total Carbs 32.28g 9%
Dietary Fiber 5.0g 17%
Sugars 2.26g 2%
Protein 42.93g 69%
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