Ingredients Jump to Instructions ↓

  1. 4 Red snapper fillets Emeril's Essence - seeNote

  2. 1/4 cup 59ml Dijon mustard

  3. 2 cups 474ml White potatoes - peeled, (large) halved crosswise Salt - to taste Freshly-ground white pepper - to taste

  4. 4 tablespoons 60ml Olive oil Crawfish Mashed Potatoes - seeNote Garnish

  5. 1 cup 237ml Red pepper coulis - hot

  6. 1 cup 237ml Yellow pepper coulis - hot

  7. 1/2 cup 118ml Fried herb salad

  8. 1 tablespoon 15ml Finely-chopped parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" and "Crawfish Mashed Potatoes" recipes which are included in this collection. Season each fillet with the 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 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. 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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