Name: Roasted Snapper in a Creole Sauce
Ingredients: 2 tb Olive oil; 1 c Chopped onions; 1/2 c Chopped celery; 1/2 c Chopped green bell peppers; 2 tb Chopped garlic; 2 c Peeled; seeded, chopped Italian plum tomatoes; 1/4 c Chopped basil leaves; 1 tb Chopped fresh oregano leaves; 2 ts Chopped fresh thyme leaves; Emeril's Essence; see * Note; Salt; to taste; Freshly-ground black pepper; to taste; Cayenne pepper; to taste; 2 ts Worcestershire sauce; 3 c Chicken stock; 1/2 c Chopped green onions; 8 tb Butter; at room temperature; 2 American red snappers - (2 to 4 lbs); scaled and gutted

Burned and wasted we must be; and is it not fitter it should be in lighting men to heaven, and in working for God, than in living to the flesh? How little difference is there between the pleasure of a long and of a short life, when they are both at an end! What comfort will it be to you at death, that you lengthened your life by shortening your work? He that worketh much, liveth much. Our life is to be esteemed according to the ends and works of it, and not according to the mere duration... Will it not comfort us more at death, to review a short time faithfully spent, than a long life spent unfaithfully?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats	Italian	Main dish, Fish (ocean	4	Servings

INGREDIENTS

2	tb	Olive oil
1	c	Chopped onions
1/2	c	Chopped celery
1/2	c	Chopped green bell peppers
2	tb	Chopped garlic
2	c	Peeled; seeded, chopped Italian plum tomatoes
1/4	c	Chopped basil leaves
1	tb	Chopped fresh oregano leaves
2	ts	Chopped fresh thyme leaves
		Emeril's Essence; see * Note
		Salt; to taste
		Freshly-ground black pepper; to taste
		Cayenne pepper; to taste
2	ts	Worcestershire sauce
3	c	Chicken stock
1/2	c	Chopped green onions
8	tb	Butter; at room temperature
2		American red snappers – (2 to 4 lbs); scaled and gutted

INSTRUCTIONS

* 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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-10-1997
Recipe by: Emeril Lagasse

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