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Herb Crusted Snapper With Fresh Ratatouille

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Emlive08, New 1 Servings

INGREDIENTS

2 T Vegetable oil
2 c Chopped onions
1 c Chopped green bell peppers
1 c Chopped celery
Salt
Cayenne
Freshly ground black pepper
1 Eggplant, about 1/2 pound
peeled and cut into
1-inch cubes
1 Zucchini, about 1/2 pound
cut into 1-inch
cubes
1 Yellow squash, about 1/2
pound
cut into 1-inch
cubes
3 c Fresh tomatoes, chopped
peeled and
seeded
2 T Chopped garlic
1 t Chiffonade of fresh basil
1 t Chopped fresh thyme leaves
4 Snapper fillets, 6 to 8
ounces
each skin off
4 T Dijon mustard
1 c Finely chopped assorted
fresh herbs
3 T Olive oil
1 T Finely chopped fresh parsley

INSTRUCTIONS

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.

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