Either season the salmon with Essence. Or, season both the snapper and flour with Essence. Dredge the snapper in the seasoned flour, coating completely. In one large stainless saute pan, heat 2 tablespoons of the olive oil. In another large stainless saute pan, heat the vegetable oil. Add the salmon to the first saute pan, searing for 3 to 4 minutes on each side. 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. 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. Yield: 4 servings Per serving: 2338 Calories (kcal); 174g Total Fat; (67% calories from fat); 142g Protein; 48g Carbohydrate; 354mg Cholesterol; 457mg Sodium Food Exchanges: 3 Grain(Starch); 19 Lean Meat; 0 Vegetable; 0 Fruit; 30 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC02 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 752 (75%)|
|Amt Per Serving||% DV|
|Total Fat 83.5g||111 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 53.4g|
|Polyunsanturated Fat 21.8g|
|Cholesterol 0mg||0 %|
|Sodium 1.9mg||0 %|
|Potassium 85.4mg||2 %|
|Total Carbohydrate 57.5g||17 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 55.4g|
|Protein 7.8g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1006
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