Ingredients Jump to Instructions ↓

  1. 4 salmon fillets , (6 to 8 ounces each)

  2. Essence, recipe follows

  3. 3 tablespoons olive oil

  4. 4 red snapper fillets, (6 to 8 ounces each)

  5. 1/2 cup flour

  6. 1/2 cup vegetable oil

  7. 4 cups julienne assorted vegetables, such as zucchini , yellow squash, red cabbage , red onions, carrots, or shiitakes

  8. Salt

  9. Finely ground white pepper

  10. 1 cup Lemon Butter Sauce, recipe follows

  11. Garnish: chopped parsley

  12. 1 cup dry white wine

  13. 3 lemons, peeled and quartered

  14. 2 tablespoons minced garlic

  15. 1 tablespoon minced shallots

  16. 1 teaspoon salt

  17. 3 turns freshly ground black pepper

  18. 1 dash Worcestershire sauce

  19. 1 dash hot pepper sauce

  20. 1/2 cup heavy cream

  21. 1/2 pound (2 sticks) unsalted butter , cut up, at room temperature

  22. 1 tablespoon finely chopped fresh parsley

  23. 2 1/2 tablespoons paprika

  24. 2 tablespoons salt

  25. 2 tablespoons garlic powder

  26. 1 tablespoon black pepper

  27. 1 tablespoon onion powder

  28. 1 tablespoon cayenne pepper

  29. 1 tablespoon dried leaf oregano

  30. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Either season the salmon with Essence. Or, season both the snapper and flour with Essence. Dredge the snapper in the seasoned flour, coating completely.

  2. In one large stainless saute pan, heat 2 tablespoons of the olive oil. In another large stainless saute pan, heat the vegetable oil.

  3. Add the salmon to the first saute pan, searing for 3 to 4 minutes on each side.

  4. 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.

  5. 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.

  6. Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots . Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.

  7. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.

  8. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.

  9. Combine all ingredients thoroughly.

  10. Yield: 2/3 cup


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