Directions:
- Vegetables:
- Place a large saute pan over medium heat. Add the butter and heat. Add the potatoes, carrots, and chayote and cook until golden brown and tender. Add the zucchini during the last 5 minutes of cooking. Season the vegetables with salt and pepper. Add the parsley and toss well.
- For the Sand Dabs: Season the fish lightly on both sides with the Essence. Season the flour with 1 1/2 tablespoons of Essence. Dredge the fish in the flour to lightly coat, shaking to remove any excess. In a large, heavy skillet or saute pan, melt 2 tablespoons of the butter and heat the clarified butter or oil over medium-high heat. Add the fish in batches, cooking until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining fish, adding more butter or oil as necessary. Cover to keep warm until ready to serve. Add the remaining stick of butter in pieces to the skillet and cook until golden brown with a nutty aroma, 3 to 5 minutes. Remove from the heat and add the lemon juice, salt, and parsley, and swirl to incorporate.
- Place the vegetables on plates. Plate with sand dabs and sauce. Garnish with lemon, green onions and parsley sprigs.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 569.69 Kcal (2385 kJ) | ||
| Calories from fat | 295.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.87g | 51% | |
|---|---|---|---|
| Cholesterol | 81.54mg | 27% | |
| Sodium | 3844.8mg | 160% | |
| Potassium | 772.52mg | 16% | |
| Total Carbs | 62.8g | 21% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 8.55g | 34% | |
| Protein | 9.53g | 19% | |
| Vitamin C | 24.8mg | 41% | |
| Vitamin A | 1mg | 34% | |
| Iron | 4.3mg | 24% | |
| Calcium | 111.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 220.64 Kcal (924 kJ) | ||
| Calories from fat | 114.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.73g | 51% | |
|---|---|---|---|
| Cholesterol | 31.58mg | 27% | |
| Sodium | 1489.11mg | 160% | |
| Potassium | 299.2mg | 16% | |
| Total Carbs | 24.32g | 21% | |
| Sugars | 2.09g | 22% | |
| Dietary Fiber | 3.31g | 34% | |
| Protein | 3.69g | 19% | |
| Vitamin C | 9.6mg | 41% | |
| Vitamin A | 0.4mg | 34% | |
| Iron | 1.7mg | 24% | |
| Calcium | 43mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Oyster Pie (Emeril Lagasse)
All-purpose flour, Cold unsalted butter, diced, Salt and 22 more..
Also Try
-
-
Emeril Lagasse's Marinade
Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..3.4 (5 Votes) -
-
-
Emeril Lagasse's Pumpkin Cheesecake
Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more.. -
Emeril Lagasse's Delmonico Potatoes
Butter, Minced onion, Salt, Fresh ground white pepper and 8 more.. -
Emeril Lagasse's Creole Olive Salad
Pitted brine-cured black olives, sliced (such as nicoise) and 7 more.. -
-
Emeril Lagasse's Potato, Onion & Roquefort Soup
Unsalted butter, Yellow onions, thinly sliced and 13 more.. -
Emeril Lagasse's Barbecued Pulled Pork Sandwiches
Boneless pork butt , about 4 lb, Dark brown sugar and 20 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
