| 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.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”