In a small mixing bowl, combine all the spices together. Coat the snapper completely with the tasso seasoning mix. Wrap it tightly in plastic wrap and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove and rinse thoroughly. Slice the snapper paper thin. This recipe yields 2 1/2 pounds of cured snapper. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2357 broadcast 06-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 06-19-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1344g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 124 (20%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 0mg||0 %|
|Sodium 76.3mg||3 %|
|Potassium 3303.2mg||87 %|
|Total Carbohydrate 135.7g||40 %|
|Dietary Fiber 50.8g||203 %|
|Sugars, other 85g|
|Protein 28.3g||40 %|
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Calories per serving: 621
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