Roasted Snapper In A Creole Sauce

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

INGREDIENTS

2	T	Olive oil
1	c	Chopped onions
1/2	c	Chopped celery
1/2	c	Chopped green bell peppers
2	T	Chopped garlic
2	c	Peeled, seeded chopped
		Italian plum tomatoes
1/4	c	Chopped basil leaves
1	T	Chopped fresh oregano leaves
2	t	Chopped fresh thyme leaves
		Emeril's Essence, see * Note
		Salt, to taste
		Freshly-ground black pepper
		to taste
		Cayenne pepper, to taste
2	t	Worcestershire sauce
3	c	Chicken stock
1/2	c	Chopped green onions
8	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 380 Calories From Fat: 286 Total Fat: 32.4g Cholesterol: 66.5mg Sodium: 379mg Potassium: 543.3mg Carbohydrates: 18.1g Fiber: 4.2g Sugar: 6g Protein: 7.3g