Recipe courtesy of Emeril Lagasse
35 min
35 min
4 servings


Emeril's Original Essence:
  • 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
Snapper Meuniere:
  • Four 6-ounce snapper fillets
  • 1 teaspoon salt, plus more for seasoning 
  • 1 cup all-purpose flour 
  • 2 tablespoons olive oil 
  • 1 stick cubed unsalted butter, softened 
  • 1 tablespoon minced shallots 
  • 2 tablespoons white wine 
  • 1/4 cup lemon juice 
  • 2 tablespoons chopped fresh parsley leaves 
  • Freshly ground pepper 


For the Emeril's original essence: Combine all the ingredients thoroughly and store in an airtight jar or container.

For the snapper meuniere: Preheat the oven to 200 degrees F.

Season the snapper fillets with the salt and 1 teaspoon Emeril's original essence. Reserve the remaining essence for another use. Lightly dredge the seasoned snapper in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time, and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.

Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.

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