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Ingredientes
- 4 x six-oz Red snapper fillets see * Note
- 1/4 c. Dijon mustard
- 2 lrg White potatoes peeled, halved crosswise
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 4 Tbsp. Extra virgin olive oil
- Â Â 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
Direcciones
- 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.
- 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/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.
- 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.
- This recipe yields 4 servings.
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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% |
