Four Seasons Potato Crusted Red Snapper
CDKitchen https://www.cdkitchen.com
Serves/Makes: 2 | Ready In: 30-60 minutes
Ingredients:
2 red snapper fillets (7 ounce size)
4 vine ripened tomatoes (sliced)
2 medium eggplants (cut in half)
2 cloves garlic, chopped
1 bunch Swiss chard (or spinach)
1 package poppadum (Indian cracker bread)
4 zucchini (for juice)
2 cups flour
2 eggs (whip together in bowl)
4 cups potato flakes
salt and pepper, to taste
1 tablespoon whole butter
Directions:
For Eggplant: Cut eggplant in half and score. Cover with olive oil, chopped garlic and herbs then roast in a 350 degrees F oven for 20-25 minutes (until soft). Scrape eggplant from skin. Mash in a bowl and season to taste.
For Zucchini Juice: Cut of top of zucchini and then slice in half length wise and juice (with a juice tiger or other juice machine).
Bring to a simmer in sauce pan. Whisk in butter and season. Pull off heat and sauce plate (This is to be done right before serving so you will not loose the natural green color of the zucchini juice).
For Red Snapper Fillet: Coat with flour, salt and pepper. Dip in egg wash, then coat with potato flakes. Saute until golden brown (Don't forget to heat up your saute pan first!).
For Presentation: Place sliced tomatoes in a ring on the plate with a healthy spoonful of your eggplant mixture.
Saute Swiss chard with a little garlic and oil. Salt and pepper to taste. Place over tomato and eggplant. Lay red snapper filet over this for maximum height.
Cook poppadum in a warm dry saute pan until it puffs up and place between fish and chard. Drizzle zucchini broth around bottom of plate.
Recipe Location: https://www.cdkitchen.com/recipes/recs/515/Four_Seasons_Potato_Crusted_Red_Snapper31162.shtml
Recipe ID: 20254
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