Herb crusted snapper with fresh ratatouille
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | cups | Chopped onions |
| 1 | cup | Chopped green bell peppers |
| 1 | cup | Chopped celery |
| Salt | ||
| Cayenne | ||
| Freshly ground black pepper | ||
| 1 | medium | Eggplant; (about 1/2 pound), |
| ; peeled and cut into | ||
| ; 1-inch cubes | ||
| 1 | medium | Zucchini; (about 1/2 pound), |
| ; cut into 1-inch | ||
| ; cubes | ||
| 1 | medium | Yellow squash; (about 1/2 pound), |
| ; cut into 1-inch | ||
| ; cubes | ||
| 3 | cups | Fresh tomatoes; chopped, peeled and |
| ; seeded | ||
| 2 | tablespoons | Chopped garlic |
| 1 | teaspoon | Chiffonade of fresh basil |
| 1 | teaspoon | Chopped fresh thyme leaves |
| 4 | Snapper fillets; (6 to 8 ounces | |
| ; each), skin off | ||
| 4 | tablespoons | Dijon mustard |
| 1 | cup | Finely chopped assorted fresh herbs |
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | Finely chopped fresh parsley |
Directions
In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the onions, bell peppers and celery. Season with salt and cayenne and black pepper. Cook, stirring constantly, for about 3 minutes, or until the vegetables are slightly wilted. Add the eggplant. Season with salt and cayenne. Cook for 4 to 5 minutes, or until slightly tender. Add the zucchini, yellow squash, tomatoes, garlic, basil and thyme. Season with salt and cayenne. Reduce heat to medium and cook, stirring occasionally, for 8 to 10 minutes, or until the mixture is a little soupy. The vegetables should have a little crunch to them. Remove from the heat.
Season both sides of the fillets with salt and pepper. Spread both sides of the fillets evenly with the mustard. Dredge the fillets in the herbs, coating each side completely. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the fillets and cook for about 3 to 4 minutes on each side, or until the fish is flaky.
To serve, spoon some of the ratatouille in the center of each plate. Place the fillets on top of the ratatouille. Garnish with parsley.
Yield: 4 servings
Recipe Courtesy of Emeril Lagasse, 1999 Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC23 Converted by MM_Buster v2.0l.