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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Linguine with Red Snapper

Recipe courtesy of Debi Mazar and Gabriele Corcos

Citrus-Marinated Beef Fajitas

Recipe courtesy of Tiffani Thiessen

Sugar Cookie Crust Fruit Pizza

Recipe courtesy of Kelsey Nixon

Cornmeal-Crusted Catfish

Recipe courtesy of Patti LaBelle

Citrus Tequila Cocktail

Recipe courtesy of Dave Lieberman

Sauteed Red Snapper with Arugula, Onion and Heirloom Tomato Salad

Recipe courtesy of Cooking Channel

Pepper-Crusted Tuna Steak with Teriyaki Sauce and Wasabi Smashed Potatoes

Recipe courtesy of Nadia G

Herb-Crusted Beef Tenderloin with Horseradish Cream Sauce

Recipe courtesy of Tia Mowry

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here