Capicola 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)
CAL
1102
FAT
215%
CHOL
129%
SOD
364%

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Ingredients for 4 servings

2 1/2 tablespoons paprika

Salt and pepper

1/2 teaspoon chopped fresh thyme

1/4 cup heavy cream

1 tablespoon dried thyme

Zest 2 limes

1 tablespoon olive oil

1 tablespoon cayenne pepper

2 (10-inch) untreated cedar planks

8 ounces Capicola Ham, finely chopped

Juice of 2 lemons

Zest of 2 lemons

1 tablespoon dried oregano

1/4 cup white wine

1 bay leaf

Zest of 2 oranges

Essence, recipe follows

8 peppercorns

2 tablespoons garlic powder

4 (8-ounce) red snapper fillets, skin off

1 tablespoon black pepper

2 tablespoons salt

Drizzle of olive oil

1 tablespoon onion powder

1 1/4 cups fine dried bread crumbs

8 ounces cold butter, cubed

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