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, and shiitakes

  8. Salt

  9. Finely ground white pepper

  10. 1 cup Lemon Butter Sauce, recipe follows

  11. Garnish: chopped parsley

  12. 2 1/2 tablespoons paprika

  13. 2 tablespoons salt

  14. 2 tablespoons garlic powder

  15. 1 tablespoon black pepper

  16. 1 tablespoon onion powder

  17. 1 tablespoon cayenne pepper

  18. 1 tablespoon dried oregano

  19. 1 tablespoon dried thyme

  20. 1 cup dry white wine

  21. 3 lemons, peeled and quartered

  22. 2 tablespoons minced garlic

  23. 1 tablespoon minced shallots

  24. 1 teaspoon salt

  25. 3 turns freshly ground black pepper

  26. 1 dash Worcestershire sauce

  27. 1 dash hot pepper sauce

  28. 1/2 cup heavy cream

  29. 1/2 pound (2 sticks) unsalted butter , cut up, at room temperature

  30. 1 tablespoon finely chopped fresh parsley

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. Combine all ingredients thoroughly.

  7. Yield: 2/3 cup Heat a large non-reactive 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.

  8. 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.

  9. 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.


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