Name: Seared Salmon or Pan-Fried Snapper with Saute Vegeatables
Ingredients: 4 Salmon fillets; (6 to 8 ounces; ; each); Essence; 3 tb Olive oil; 4 Red snapper fillets; (6 to 8 ounces; ; each); 1/2 c Flour; 1/2 c Vegetable oil; 4 c Julienne assorted vegetables; such as zucchini,; ; yellow squash, red; ; cabbage, red; ; onions, carrots,; ; and shiitake; ; mushrooms; Salt; Finely ground white pepper; 1 c Lemon Butter Sauce; Chopped parsley

People, even the disciples, struggled to get it, but the demons clearly knew who Christ was. They recognized Him every time. James 2:19 says they “believe” in Christ and “shudder” in His presence. The lovers of darkness hate the light. They were always agitated in Christ’s presence. They knew that their days were numbered. They knew that Jesus was (as the verses say) “the Holy One of God” and “the Son of God.” And though it was more out of fear than reverence, they knew Christ has a greater authority than they did.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Emlive09	1	servings

INGREDIENTS

4		Salmon fillets; (6 to 8 ounces
		; each)
		Essence
3	tb	Olive oil
4		Red snapper fillets; (6 to 8 ounces
		; each)
1/2	c	Flour
1/2	c	Vegetable oil
4	c	Julienne assorted vegetables; such as zucchini,
		; yellow squash, red
		; cabbage, red
		; onions, carrots,
		; and shiitake
		; mushrooms
		Salt
		Finely ground white pepper
1	c	Lemon Butter Sauce
		Chopped parsley

INSTRUCTIONS

GARNISH
Either season the salmon with Essence. Or, season both the snapper and
flour with Essence.
Dredge the snapper in the seasoned flour, coating completely.
In one large stainless saute pan, heat 2 tablespoons of the olive oil.
In another large stainless saute pan, heat the vegetable oil.
Add the salmon to the first saute pan, searing for 3 to 4 minutes on each
side.
Add the snapper to the second saute pan, pan-frying for 3 to 4 minutes on
each side.
In a large nonstick pan, over medium heat, heat the remaining tablespoon of
olive oil. Add the vegetables. Season with salt and pepper. Saute for 3 to
4 minutes.
To serve, spoon the 1/4 cup of sauce in the center of each plate. Spoon the
vegetables in the center of the sauce. Lay the fillets on top of the
vegetables. Garnish with parsley.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 2338 Calories (kcal); 174g Total Fat; (67% calories from fat);
142g Protein; 48g Carbohydrate; 354mg Cholesterol; 457mg Sodium Food
Exchanges: 3 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0 Fruit; 30 Fat; 0
Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC02
Converted by MM_Buster v2.0n.

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