| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Emlive09 | 1 | Servings | |
INGREDIENTS
| 4 | Salmon fillets, 6 to 8 | |
| ounces | ||
| each | ||
| Essence | ||
| 3 | T | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 4334
Calories From Fat: 1459
Total Fat: 165.6g
Cholesterol: 29.4mg
Sodium: 715.5mg
Potassium: 3780.8mg
Carbohydrates: 603.6g
Fiber: 30.5g
Sugar: 44.4g
Protein: 108.3g