Potato-crusted Yellowtail Snapper

Add flavor and crunch to tender fillets with an unexpected ingredient-potato flakes.

Potato-crusted Yellowtail Snapper

Becky Luigart-Stayner; styling by Fonda Shaia

¾ cup instant potato flakes
Salt
Freshly ground black pepper
1 teaspoon fresh or dried thyme
2 eggs
2 (6-ounce) yellowtail snapper fillets
2 tablespoons olive oil

Combine potato flakes, salt, pepper, and thyme in a shallow dish.

Lightly beat eggs in a second shallow dish. Dip fish in eggs, then dredge in potato flake mixture.

Heat oil in a large skillet until hot. Sauté fillets 4 to 5 minutes on each side or until done. Makes 2 servings.

SERVE
Green Beans with Almonds and Lemon
Microwave 12 ounces green beans (covered) until crisp-tender. Sauté ¼ cup sliced almonds and 1 minced garlic clove in 2 tablespoons olive oil. Remove from heat. Stir in grated lemon rind and juice from 1 lemon. Drain beans, if necessary, and stir into almond mixture. Season to taste with salt and pepper.

POUR
A great match for any seafood, crisp Woodbridge Sauvignon Blanc offers lively fruit, floral, mineral, and clover notes, nicely balancing the snapper.

If you're in the mood to experiment, summer is an ideal time to try white Burgundy (which is made with Chardonnay grapes). Many French imports can be pricey, but try Domaine William Fevre Chablis or Louis Latour Pouilly-Fuissé for a good value.

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http://www.coastalliving.com/food/dinner-in-a-breeze/potato-crusted-yellowtail-snapper-00400000001886/