Oven Roasted Red Snapper Fillets with Tomatoes and Onions (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
20 (1/4-inch thick) slices roma tomatoes (recommended: romanita tomatoes) |
1/4 cup chiffonade fresh basil leaves, plus more for garnish, if desired |
1/2 cup julienned sweet onions |
1/4 cup pitted and sliced kalamata olives |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper, plus more to taste |
4 (4 to 6-ounce) skin-on red snapper fillets |
essence, recipe follows |
12 thin slices lemon, seeds removed |
1/4 cup good-quality extra-virgin olive oil |
rice pilaf, for serving, recipe follows |
tomato water, recipe follows, optional |
chiffonade fresh basil, for garnish |
Directions:
1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence. Arrange the fish on the baking sheet, followed by the tomato mixture and then the lemon slices. Drizzle 1 tablespoon of olive oil over each fillet.
3. Bake for 15 to 20 minutes, or until the snapper is cooked through. To serve, place a portion of Rice Pilaf on an entree plate. Use a spatula to remove the fish, along with the tomatoes, onions and lemons from the baking sheet and place over the Rice Pilaf. Drizzle with tomato water, if desired, and garnish each fillet with a chiffonade of fresh basil.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. 2 1/2 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons garlic powder
8. 1 tablespoon black pepper
9. 1 tablespoon onion powder
10. 1 tablespoon cayenne pepper
11. 1 tablespoon dried oregano
12. 1 tablespoon dried thyme
13. Combine all ingredients thoroughly.
14. Yield: 2/3 cup
15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
16. Rice pilaf:
17. 2 tablespoons unsalted butter
18. 3/4 cup chopped yellow onions
19. 1 cup long-grain white rice
20. 1 3/4 cups canned low-sodium chicken broth, or chicken stock
21. 1/2 teaspoon salt
22. 2 tablespoons thinly sliced green onions, optional
23. Preheat the oven to 350 degrees F.
24. Melt the butter in a large ovenproof saucepan or Dutch oven over medium-high heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth and salt, stir well, and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
25. Remove the rice from the oven and let stand, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions, if desired. Serve hot.
26. Yield: 4 servings
27. Tomato Water:
28. 1 large heirloom tomato, roughly chopped
29. Few sprigs fresh parsley
30. Few sprigs fresh basil
31. Extra-virgin olive oil
32. Kosher salt and freshly ground pepper
33. Combine all ingredients in a blender or food processor. Add just enough olive oil for flavor and season with salt and pepper, to taste.
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