Free Recipe Roasted Snapper in a Creole Sauce
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Roasted Snapper in a Creole Sauce Recipe
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
Roasted Snapper in a Creole Sauce Preparation
* 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 – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-10-1997 Recipe by: Emeril Lagasse
Cooking Temperature:
Recipe Serves: 4
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