Potato Crusted Red Snapper
With permission, we would like to acknowledge Emeril Lagasse and Emerils.com for providing this wonderful recipe.

4 (6-ounce) red snapper fillets
Essence
1/4 cup Dijon mustard
2 large white potatoes, peeled, cut crosswise
Salt and white pepper
4 tablespoons olive oil

Season each fillet with 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. Yield: 4 servings.