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INGREDIENTS

2 md Red snapper fillets; skin on
1/4 c Chopped parsley
1/4 c Chives ; Chopped
1 tb Bayou Blast - {Emeril?s
1 tb Vegetable oil
1 Recipe Parsnip Slaw; see *
1/2 c Fish stock
Thinly-sliced chives; for
Black Pepper ; freshly ground
Salt ; to taste

Servings

INSTRUCTIONS

* 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril Lagasse

NOTES

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Crispy Seared Snapper with Herb Jus And Parsnip Slaw

2 md Red snapper fillets; skin on
1/4 c Chopped parsley
1/4 c Chives Chopped
1 tb Bayou Blast - {Emeril?s
1 tb Vegetable oil
1 Recipe Parsnip Slaw; see *
1/2 c Fish stock
 Thinly-sliced chives; for
 Black Pepper freshly ground
 Salt to taste

* 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 - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    02-15-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (89g)
Recipe Makes: 2 servings

Calories: 59
Calories from Fat: 47 (80%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.4g
Cholesterol 0.6mg		0 %
Sodium 95.8mg		3 %
Potassium 182.4mg		5 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 0.7g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 59

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