CRISPY SEARED SNAPPER WITH HERB JUS AND PARSNIP SLAW
from Essence Of Emeril EE115
ingredients
· 1/2 cup fish stock
· 1/4 cup each chopped parsley and chives
· Salt and pepper
· 2 medium red snapper fillets, skin on
· 1 tablespoon Creole spice
· 1 tablespoon oil
· Parsnip Slaw (recipe follows)
· Thinly-sliced chives, for garnish
preparation instructions
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 Creole spice. 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.
Yield: 2 servings
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