Recipe courtesy of Emeril Lagasse
Print
Yield:
4 servings

Ingredients

  • 1/4 cup white wine
  • Juice of 2 lemons
  • 1 bay leaf
  • 8 peppercorns
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 cup heavy cream
  • 8 ounces cold butter, cubed
  • Salt and pepper
  • Zest of 2 lemons
  • Zest 2 limes
  • Zest of 2 oranges
  • 8 ounces Capicola Ham, finely chopped
  • 1 1/4 cups fine dried bread crumbs
  • 1 tablespoon olive oil
  • Essence, recipe follows
  • 4 (8-ounce) red snapper fillets, skin off
  • Drizzle of olive oil 
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Special equipment: 2 (10-inch) untreated cedar planks

Preheat the oven to 400 degrees F. In a saucepan, combine the wine, lemon juice, peppercorns, bay leaf and thyme. Bring the liquid to a boil and reduce by half, about 2 to 3 minutes. Add the cream and bring the liquid back to a boil and reduce by half, about 2 to 3 minutes. Whisk in the butter, a cube at a time, until all the butter is incorporated. Season the sauce with salt and pepper. Strain the sauce through a fine mesh strainer and keep warm. Bring a small pot of salted water to a boil. Blanch the zest for 1 minute. Remove the zest from the water and shock in an ice bath. Remove the zest from the ice bath and pat dry. In a small saute pan, over medium heat, render the Capicola ham until crispy, about 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the blanched zest, bread crumbs and 1 tablespoon of the olive oil. Season with Creole seasoning. Mix well. Season the fillets with Creole seasoning. Rub the top of each cedar plank with olive oil. Place each fillet on a plank. Sprinkle the crust over each fillet. Place the planks on a sheet pan and place in the oven. Bake the fillets for 12 to 15 minutes or until the crust is golden and the fish is flaky. Serve the planks with a drizzle of lemon butter sauce and Hilda?s Maw Maw Slaw.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Salt-Crusted Snapper

Recipe courtesy of Haylie Duff

Salt Crusted Snapper

Recipe courtesy of Laura Calder

Mayan Citrus Salsa (Xec) with Red Snapper

Herb Crusted Snapper with Fresh Ratatouille

Recipe courtesy of Emeril Lagasse

Cedar Plank Fish with Citrus Horseradish Crust

Recipe courtesy of Emeril Lagasse

Grilled Red Snapper with a Fresh Citrus Salad

Recipe courtesy of Tino Feliciano

Yellow Tail Snapper Baked in a Salt Crust

Recipe courtesy of Tyler Florence

Pineapple-Crusted Mangrove Snapper with Sweet Potato Wedges

Recipe courtesy of Alvarez Bastian

Herb-Crusted Atlantic Wreckfish with Fresh Citrus Beurre Blanc

Recipe courtesy of Hari Pulapaka

On TV

So Much Pretty Food Here