| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
New Orleans |
Essnce07 |
2 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Whole red snapper; dressed |
|
|
Emeril's Essence; see * Note |
| 2 |
tb |
Olive oil |
| 1 |
c |
Julienned onions |
| 1 |
c |
Julienned green peppers |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
|
Mild green chilies; julienned |
| 2 |
|
Garlic cloves; minced |
| 2 |
|
Bay leaves |
| 2 |
c |
Peeled; seeded, julienned tomatoes |
| 2 |
c |
White burgundy |
| 2 |
tb |
Finely-chopped parsley |
| 2 |
tb |
Chopped chives |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Season the snapper with Emeril's Essence. In a large saute pan with lid,
heat the olive oil. When the oil is hot, saute the onions and peppers for 3
minutes, or until wilted. Season with salt and pepper. Add the chilies,
garlic, bay leaves and tomatoes. Saute for 2 minutes. Add the wine and
bring up to a simmer. Lay the whole fish on top of the vegetables. Cover
with a lid and cook until the meat of the fish flakes easily with a fork,
about 20 minutes. Stir in the parsley. Check the seasonings. Remove the
fish and set aside. Spoon the vegetables and broth in the center of an
oversized bowl. Lay the fish directly on top of the vegetables. Garnish
with chopped chives. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2449 broadcast 11-25-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-30-1996
Recipe by: Emeril Lagasse
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