Crispy seared snapper with herb jus & parsnip slaw

2 servings

Ingredients

Quantity Ingredient
½ cup fish stock
¼ cup chopped parsley
¼ cup chopped chives
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 medium red snapper fillets; skin on
1.00 tablespoon bayou blast - {emeril’s creole seas; oning}, see *
1.00 tablespoon oil
1.00 recipe parsnip slaw; see * note
1 thinly-sliced chives; for garnish

Directions

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Parsnip Slaw” recipes which are included in this collection.

In a small saucepan heat stock and herbs just until herbs turn bright green; season with salt and pepper. Pour into a blender and process.

Strain into cleaned saucepan and keep warm. Dust snapper fillets with Bayou Blast - {Emeril’s Creole Seasoning}. In a saute pan heat oil over high heat. Add snapper fillets, skin-side down, and sear until golden and crispy. Carefully flip and cook briefly. Divide Parsnip Slaw between 2 plates, mounding it generously. Top with a perfect fillet of snapper. Spoon some herb jus over. Serve garnished with chives. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-07-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-15-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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