Seared Salmon Or Pan-Fried Snapper With Saute Vegetables And A Drizzle Of Lemon Butter Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2235
FAT
404%
CHOL
317%
SOD
302%

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Ingredients for 4 servings

4 cups julienne assorted vegetables, such as zucchini, yellow squash, red cabbage, red onions, carrots, or shiitakes

Finely ground white pepper

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

4 salmon fillets, (6 to 8 ounces each)

1 tablespoon dried thyme

1 cup dry white wine

1 teaspoon salt

Garnish: chopped parsley

1 dash hot pepper sauce

4 red snapper fillets, (6 to 8 ounces each)

1 tablespoon cayenne pepper

3 tablespoons olive oil

3 lemons, peeled and quartered

1/2 cup flour

1/2 cup vegetable oil

1 cup Lemon Butter Sauce, recipe follows

3 turns freshly ground black pepper

1 tablespoon minced shallots

1 tablespoon finely chopped fresh parsley

2 tablespoons minced garlic

Salt

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons salt

1/2 cup heavy cream

1 tablespoon onion powder

1/2 pound (2 sticks) unsalted butter, cut up, at room temperature

1 dash Worcestershire sauce

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