Whole Fish, Emeril-Style

Recipe Ingredients

1		Red snapper - (4 to 5 lbs) - scaled, gills and
		Fins removed, scored 1/8" deep
1/4 cup	36g / 1.3oz	Chopped garlic
1 cup	237ml	Extra-virgin olive oil
1 tablespoon	15ml	Red pepper flakes
1		Lemon - zested
1		Lime - zested
1 tablespoon	15ml	Cracked black pepper
1/4 cup	36g / 1.3oz	Chopped chives
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley leaves
1/4 cup	10g / 0.4oz	Chopped marjoram leaves
1/4 cup	10g / 0.4oz	Chopped thyme leaves
1 cup	237ml	White wine
1 cup	62g / 2.2oz	Sliced onion
2 tablespoons	30ml	Kosher salt
2		Vidalia onions - sliced
2		Zucchini - sliced into rounds
1		Fennel - fronds removed,
		Reserved, and base sliced
1 tablespoon	15ml	Chopped marjoram
1 tablespoon	15ml	Chiffonaded basil
		Olive oil - for drizzling
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Lemon - cut into wedges

Recipe Instructions

Place the fish along with all of the other ingredients except the salt into a large plastic bag and marinate 24 hours.

Preheat the oven to 350 degrees and heat a grill to medium-high.

Remove the fish from the bag and sprinkle with the 2 tablespoons of the kosher salt. Grill the fish for 5 minutes on each side.

In a large bowl, toss together Vidalia onions, zucchini, fennel, marjoram, and basil. Drizzle with some olive oil and season with salt and pepper.

Place the fish on a cookie sheet, cover with the reserved fennel fronds, drizzle with olive oil and season with salt and pepper. Surround with the vegetable mixture and bake in the oven for 20 minutes. Serve on a large platter with extra-virgin olive oil and wedges of lemon.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C02) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.