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