Roasted snapper in a creole sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | olive oil |
| 1.00 | cup | chopped onions |
| ½ | cup | chopped celery |
| ½ | cup | chopped green bell peppers |
| 2.00 | tablespoon | chopped garlic |
| 2.00 | cup | peeled; seeded, chopped italian p |
| 1 | tomatoes | |
| ¼ | cup | chopped basil leaves |
| 1.00 | tablespoon | chopped fresh oregano leaves |
| 2.00 | teaspoon | chopped fresh thyme leaves |
| 1 | emeril's essence; see * note | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | cayenne pepper; to taste | |
| 2.00 | teaspoon | worcestershire sauce |
| 3.00 | cup | chicken stock |
| ½ | cup | chopped green onions |
| 8.00 | tablespoon | butter; at room temperature |
| 2.00 | american red snappers - (2 to 4 lbs; ), scaled and gut | |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 400 degrees. In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with Emeril's Essence, salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally.
Stir in the green onions and stir in 7 tablespoons of the butter.
Grease a large baking dish with the remaining butter. With a sharp paring knife, score the skin of the snapper, in three one inch intervals, to prevent the skin from buckling. Season the snappers with olive oil, salt and pepper. Place the snapper in the Creole Sauce and place in the oven. Roast the snapper for 10 to 12 minutes or until the flesh is flaky. Remove from the oven and serve the fish with rice. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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