Four Seasons Potato Crusted Red Snapper Recipe

For eggplant: cut eggplant in half and score. Cover with olive oil, chopped garlic and herbs and roast in 350 deg. 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.)

Red snapper filet: coat with flour, salt and pepper. Dig in egg wash; then coat with potato flakes. Saute till golden brown. (Don't forget to heat up your saute pan first!)

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 till it puffs up and place between fish and chard. Drizzle zucchini broth around bottom of plate.