Red Snapper Fillets Poached with Fennel and Vermouth, served with Orange Vinaigrette, and Rice with Peas and Pine Nuts (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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 leaf oregano |
1 tablespoon dried thyme |
2 cups water |
1/2 teaspoon salt |
2 teaspoons olive oil |
1 cup long grain white rice |
1/2 cup fresh or frozen peas |
1/2 cup lightly toasted pine nuts |
1 tablespoon chopped fresh parsley |
Directions:
1. Essence (Emeril's Creole Seasoning):
2. Combine all ingredients thoroughly and store in an airtight jar or container.
3. Yield: about 2/3 cup
4. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
5. Rice with Peas and Pine Nuts:
6. In a medium saucepan, bring the water, salt, and olive oil to a boil. Add the rice, stir well, cover tightly, and reduce the heat to low. Cook, covered without stirring, until almost all the water is absorbed, 17 to 18 minutes. Add the peas without stirring. Cook until all the water is absorbed and the rice is tender, an additional 2 to 3 minutes. Remove from the heat and let sit covered, without stirring, for 10 minutes. Fluff the rice with a fork, and add the pine nuts and parsley.
7. Yield: 4 servings
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