Crispy Seared Snapper With Herb Jus And Parsnip Slaw

Recipe Ingredients

1/2 cup	118ml	Fish stock
1/4 cup	36g / 1.3oz	Chopped parsley
1/4 cup	36g / 1.3oz	Chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Red snapper fillets, skin on (medium)
1 tablespoon	15ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1 tablespoon	15ml	Oil
1		Parsnip Slaw - see * Note
		Thinly-sliced chives - for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Parsnip Slaw" recipes which are included in this collection.

In a small saucepan heat stock and herbs just until herbs turn bright green; season with salt and pepper. Pour into a blender and process. Strain into cleaned saucepan and keep warm.

Dust snapper fillets with Bayou Blast - {Emeril's Creole Seasoning}. In a saute pan heat oil over high heat. Add snapper fillets, skin-side down, and sear until golden and crispy. Carefully flip and cook briefly. Divide Parsnip Slaw between 2 plates, mounding it generously. Top with a perfect fillet of snapper. Spoon some herb jus over. Serve garnished with chives.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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