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Name: Capicola And Citrus Crusted Snapper
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 8 oz Cold butter; cubed; 1/2 ts Chopped fresh thyme; Zest 2 limes; 2 Lemons; Juice of; 8 Peppercorns; Essence; 2 Oranges; Zest of; Salt and pepper; Drizzle of olive oil; 4 Red snapper fillets; skin; 8 oz Capicola Ham; finely chopped; 1/4 c White wine; 2 Lemons; Zest of; 2 Untreated cedar planks;; 1/4 c Heavy cream; 1 1/4 c Fine dried bread crumbs; 1 Bay leaf; 1 tb olive oil

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INGREDIENTS

8 oz Cold butter; cubed
1/2 ts Chopped fresh thyme
Zest 2 limes
2 Lemons; Juice of
8 Peppercorns
Essence
2 Oranges; Zest of
Salt and pepper
Drizzle of olive oil
4 Red snapper fillets; skin
8 oz Capicola Ham; finely chopped
1/4 c White wine
2 Lemons; Zest of
2 Untreated cedar planks;
1/4 c Heavy cream
1 1/4 c Fine dried bread crumbs
1 Bay leaf
1 tb olive oil

INSTRUCTIONS

Preheat the oven to 400 degrees F. In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf and thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 minutes. Add the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 minutes. Whisk in the butter, a cube at a time, until all the butter is incorporated. Season the sauce with salt and pepper. Strain the sauce through a fine mesh strainer and keep warm. Bring a small pot of salted water to a boil. Blanch the zest for 1 minute. Remove the zest from the water and shock in an ice bath. Remove the zest from the ice bath and pat dry. In a small saute pan, over medium heat, render the Capicola ham until crispy, about 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the blanched zest, bread crumbs and 1 tablespoon of the olive oil. Season with Creole seasoning. Mix well. Season the fillets with Creole seasoning. Rub the top of each cedar plank with olive oil. Place each fillet on a plank. Sprinkle the crust over each fillet. Place the planks on a sheet pan and place in the oven. Bake the fillets for 12 to 15 minutes or until the crust is golden and the fish is flaky. Serve the planks with a drizzle of lemon butter sauce and Hildas Maw Maw Slaw. Yield: 4 servings Recipe courtesy Emeril Lagasse 1999 Recipe by: EMERIL LIVE SHOW #EMIC24

NOTES

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Capicola And Citrus Crusted Snapper

8 oz Cold butter; cubed
1/2 ts Chopped fresh thyme
 Zest 2 limes
2 Lemons; Juice of
8 Peppercorns
 Essence
2 Oranges; Zest of
 Salt and pepper
 Drizzle of olive oil
4 Red snapper fillets; skin
8 oz Capicola Ham; finely chopped
1/4 c White wine
2 Lemons; Zest of
2 Untreated cedar planks;
1/4 c Heavy cream
1 1/4 c Fine dried bread crumbs
1 Bay leaf
1 tb olive oil

Preheat the oven to 400 degrees F.    In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf  and thyme. Bring the liquid to a boil and reduce by half, about 2 to  3 minutes. Add the cream and bring the liquid back to a boil and  reduce by half, about 2 to 3 minutes. Whisk in the butter, a cube at  a time, until all the butter is incorporated. Season the sauce with  salt and pepper. Strain the sauce through a fine mesh strainer and  keep warm.    Bring a small pot of salted water to a boil. Blanch the zest for 1  minute. Remove the zest from the water and shock in an ice bath.  Remove the zest from the ice bath and pat dry. In a small saute pan,  over medium heat, render the Capicola ham until crispy, about 2 to 3  minutes. Remove from the heat and turn into a mixing bowl. Add the  blanched zest, bread crumbs and 1 tablespoon of the olive oil. Season  with Creole seasoning. Mix well. Season the fillets with Creole  seasoning. Rub the top of each cedar plank with olive oil. Place each  fillet on a plank. Sprinkle the crust over each fillet. Place the  planks on a sheet pan and place in the oven. Bake the fillets for 12  to 15 minutes or until the crust is golden and the fish is flaky.  Serve the planks with a drizzle of lemon butter sauce and Hildas Maw  Maw Slaw.    Yield: 4 servings    Recipe courtesy Emeril Lagasse 1999        Recipe by: EMERIL LIVE SHOW #EMIC24

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Nutrition

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Serving Size: 1 Serving (650g)
Recipe Makes: 1 servings

Calories: 621
Calories from Fat: 186 (30%)

Amt Per Serving		% DV

	Total Fat 20.7g	28 %
	Saturated Fat 8.9g	45 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 3.1g
Cholesterol 40.8mg		13 %
Sodium 718.1mg		25 %
Potassium 1142.5mg		30 %
Total Carbohydrate 102.3g		30 %
	Dietary Fiber 23.7g	95 %
	Sugars, other 78.6g
Protein 18.5g		26 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 621

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