Potato Crusted Red Snapper

• 4 (6-ounce) red snapper fillets
• Essence, recipe follows
• 1/4 cup Dijon mustard
• 2 large white potatoes, peeled, cut crosswise
• Salt and white pepper
• 4 tablespoons olive oil
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Season each fillet with Essence.
2. Lightly brush each fillet with the Dijon mustard.
3. Pass each halved potato through the potato threader or grate potatoes using a box grater.
4. Place the threaded potatoes in a mixing bowl and season with salt and pepper.
5. Divide the threaded potatoes into 4 portions.
6. Wrap each fillet with each individual portion of the threaded potatoes.
7. Wrap the fish like a package.
8. Wrap crosswise first and then lengthwise.
9. Wrap the crusted fish tightly in a cloth napkin.
10. This will secure the potato to the fish.
11. In a large saute pan, heat the olive oil.
12. When the oil is hot, saute the fish for 3 to 4 minutes on each side, or until golden.
13. Remove from the pan and drain on a paper-lined plate.
14. Season the fish with Essence.
15. Combine all ingredients thoroughly and store in an airtight jar or container.
16. Yield: about 2/3 cup
17. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
18. Published by William and Morrow, 1993.

red snapper, dijon mustard, white potatoes, salt, olive oil, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/potato-crusted-red-snapper-recipe.html (may not work)