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Ingredients
- 1/2 c. Fish stock
- 1/4 c. Minced parsley
- 1/4 c. Minced chives Salt to taste Freshly-grnd black pepper to taste
- 2 med Red snapper fillets, skin on
- 1 Tbsp. Bayou Blast - (Emeril"s Creole Seasoning) see * Note
- 1 Tbsp. Oil
- 1 x recipe Parsnip Slaw see * Note Thinly-sliced chives for garnish
Directions
- In a small saucepan heat stock and herbs just till herbs turn bright green; season with salt and pepper. Pour into a blender and process. Strain into cleaned saucepan and keep hot.
- Dust snapper fillets with Bayou Blast - (Emeril"s Creole Seasoning). In a saute/fry pan heat oil over high heat. Add in snapper fillets, skin-side down, and sear till golden brown and crispy. Carefully flip and cook briefly. Divide Parsnip Slaw between 2 plates, mounding it generously. Top with a perfect fillet of snapper. Spoon some herb jus over. Serve garnished with chives.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 2 servings | |
| Calories 81 | |
| Calories from Fat 68 | 84% |
| Total Fat 7.68g | 10% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 199mg | 8% |
| Potassium 145mg | 4% |
| Total Carbs 2.2g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.39g | 0% |
| Protein 1.75g | 3% |
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