11-09-2004, 03:30 PM
Ingredients: [ul]1/2 c Fish stock [/ul] [ul]1/4 c Chopped parsley [/ul] [ul]1/4 c Chopped chives [/ul] [ul] Salt; to taste [/ul] [ul]Freshly-ground black pepper; - to taste [/ul] [ul]2 md Red snapper fillets; skin on [/ul] [ul]1 tb Bayou blast - {emeril’s -creole seasoning}, [/ul] [ul]1 tb Oil [/ul] [ul]1 Thinly-sliced chives; for -garnish[/ul]
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. 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.
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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. 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.
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