Ingredients

Ingredients

• 4 salmon fillets, (6 to 8 ounces each)
• Essence, recipe follows
• 3 tablespoons olive oil
• 4 red snapper fillets, (6 to 8 ounces each)
• 1/2 cup flour
• 1/2 cup vegetable oil

• 4 cups julienne assorted vegetables, such as zucchini, yellow squash, red cabbage, red onions, carrots, and shiitakes
• Salt
• Finely ground white pepper
• 1 cup Lemon Butter Sauce, recipe follows
• Garnish: chopped parsley

EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

LEMON BUTTER SAUCE:

• 1 cup dry white wine
• 3 lemons, peeled and quartered
• 2 tablespoons minced garlic
• 1 tablespoon minced shallots
• 1 teaspoon salt
• 3 turns freshly ground black pepper

• 1 dash Worcestershire sauce
• 1 dash hot pepper sauce
• 1/2 cup heavy cream
• 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
• 1 tablespoon finely chopped fresh parsley

Description

Cooking Channel Serves Up This Seared Salmon Or Pan-Fried Snapper With Sauteed Vegetables And A Drizzle Of Lemon Butter Sauce Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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