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Ingredients

• 2 tablespoons white wine
• 3 tablespoons lemon juice
• 8 peppercorns
• 1 bay leaf
• 1/2 teaspoon chopped fresh thyme leaves
• 1/4 cup heavy cream
• 16 ounces cold butter, cubed
• Salt and pepper
• 2 lemons, zested
• 2 limes, zested
• 2 oranges, zested
• 8 ounces capocollo ham, finely chopped
• 1 1/4 cups fine dried bread crumbs
• 1 tablespoon olive oil, plus more for coating cedar planks
• 2 teaspoons Essence, plus more for seasoning fillets, recipe follows
• 6 (6-ounce) red snapper fillets, skin off
• 6 (8-inch) untreated cedar planks

Description

Food Network Invites You To Try This Capocollo And Citrus Crusted Snapper With A Lemon Butter Sauce Recipe From Emeril Lagasse.

Food Network