Roasted Snapper in a Creole Sauce

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Roasted Snapper in a Creole Sauce Ingredients

2 tb Olive oil	Salt; to taste
1 c Chopped onions	Freshly-ground black pepper;
1/2 c Chopped celery	Cayenne pepper; to taste
1/2 c Chopped green bell peppers	2 ts Worcestershire sauce
2 tb Chopped garlic	3 c Chicken stock
2 c Peeled; seeded, chopped	1/2 c Chopped green onions
1/4 c Chopped basil leaves	8 tb Butter; at room temperature
1 tb Chopped fresh oregano leaves	2 American red snappers - (2
2 ts Chopped fresh thyme leaves

Instructions for Roasted Snapper in a Creole Sauce

* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with Emerils Essence, salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in 7 tablespoons of the butter. Grease a large baking dish with the remaining butter. With a sharp paring knife, score the skin of the snapper, in three one inch intervals, to prevent the skin from buckling. Season the snappers with olive oil, salt and pepper. Place the snapper in the Creole Sauce and place in the oven. Roast the snapper for 10 to 12 minutes or until the flesh is flaky. Remove from the oven and serve the fish with rice. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-10-1997 Recipe by: Emeril Lagasse

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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