Four Seasons Potato Crusted Red Snapper Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie REVIEW:
April 16, 2008

I only made the snapper part of this recipe because I already had my sides all set, I just needed a method for cooking the fish. This was fabulous - I added some seasonings to the flour step. Be sure to get a couple of tablespoons of EVOO nice and hot in your pan before placing the snapper.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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