Capocollo And Citrus Crusted Snapper With A Lemon Butter Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/4 cup heavy cream

2 tablespoons white wine

2 limes, zested

2 oranges, zested

1 bay leaf

1 tablespoon olive oil, plus more for coating cedar planks

8 ounces capocollo ham, finely chopped

Salt and pepper

8 peppercorns

16 ounces cold butter, cubed

6 (6-ounce) red snapper fillets, skin off

2 teaspoons Essence, plus more for seasoning fillets, recipe follows

1/2 teaspoon chopped fresh thyme leaves

6 (8-inch) untreated cedar planks

2 lemons, zested

1 1/4 cups fine dried bread crumbs

3 tablespoons lemon juice

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