Recipe courtesy of Petty Officer Todd
Recipe courtesy of Petty Officer Todd
Show:
Follow That Food
Episode:
Follow that Red White & Blue Potato
Stuffed Crusted Snapper
Getting reviews...
- Level: Intermediate
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 540
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 41 g
- Cholesterol
- 63 mg
- Sodium
- 1091 mg
- Level: Intermediate
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 540
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 41 g
- Cholesterol
- 63 mg
- Sodium
- 1091 mg
Ingredients
Filling:
Fillet:
Directions
- Preheat oven to 350 degrees F.
- To make the filling, wash, clean, and cut all vegetables into 1-inch long julienne. In a large bowl, combine the leeks, mango, grated ginger, zest, bell pepper, and red onion.
- For the crust, slice the potatoes into thin slices like chips, and set aside.
- Place the vegetables, and lime juice at the end of each fillet, roll up, and secure with toothpicks.
- Dust each fillet in flour and lay on a baking sheet. Cover each fillet with the potato chips, layering the potatoes as close together as possible. Sprinkle the oil on top of each fillet and bake for 15 to 20 minutes.
