Red Snapper Fillets Poached With Fennel And Vermouth, Served With Orange Vinaigrette, And Rice With Peas And Pine Nuts Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
621
FAT
57%
CHOL
31%
SOD
301%

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Ingredients for 4 servings

2 1/2 tablespoons paprika

1/2 teaspoon ground white pepper

1 tablespoon dried leaf oregano

1 tablespoon chopped fresh parsley

1 tablespoon dried thyme

1 teaspoon salt

1 cup long grain white rice

2 teaspoons olive oil

1 tablespoon cayenne pepper

1/2 cup dry white vermouth, or dry white wine

1 medium yellow onion, peeled and sliced thinly

2/3 cup fresh orange juice

1/2 cup fresh or frozen peas

Rice with Peas and Pine Nuts, recipe follows

2 tablespoons fresh fennel fronds

1/2 cup lightly toasted pine nuts

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

1/2 teaspoon salt

1/2 cup fish stock, or water

2 tablespoons salt

4 (6-ounce) red snapper fillets

2 cups water

1 large bulb fennel, stems trimmed, sliced thinly lengthwise (leafy fronds reserved for sauce and garnish)

1 tablespoon onion powder

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