Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 1/2 cup 118ml Thinly-sliced shiitake mushrooms

  3. 1 cup 237ml Thinly-sliced cooked artichoke bottoms Juice of

  4. 1 lemon

  5. 1 tablespoon 15ml Heavy cream

  6. 1 tablespoon 15ml Chopped green onions - plus Chopped green onions - for garnish

  7. 3 tablespoons 45ml Unsalted butter Salt - to taste Freshly-ground black pepper - to taste

  8. 1 cup 62g / 2 1/5oz Flour

  9. 1 teaspoon 5ml Bayou Blast -

  10. 1 Egg

  11. 2 Snapper or redfish fillets

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Heat 1 tablespoon oil in a saute pan, add mushrooms and cook until tender. Add artichokes and lemon juice and cook until juice reduces. Add cream and reduce for 2 minutes. Add green onions and butter, whisking until melted and incorporated. Season to taste with salt and pepper. Keep warm over very low heat while you finish fish. Meanwhile, in a shallow plate combine flour with Bayou Blast to taste. In another plate whisk egg with 1/4 cup water. In a saute pan heat remaining oil. Season both sides of fish fillets with salt and pepper, dredge in flour, dip in egg wash, then dredge in flour again; add immediately to hot oil. Fry, watching carefully, and turning when first side is golden brown, about 5 minutes in all. To serve, top fillets with the sauce and garnish with green onions. This recipe yields 2 servings.


Send feedback