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Essence, recipe follows
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12 skinny slices lemon, seeds eliminated
1/4 cup good-quality extra-virgin olive oil
Rice Pilaf, for serving, recipe follows
Tomato Water, recipe follows, non-obligatory
Chiffonade contemporary basil, for garnish
20 (1/4-inch thick) slices Roma tomatoes (advisable: Romanita tomatoes)
1/4 cup chiffonade contemporary basil leaves, plus extra for garnish, if desired
1/2 cup julienned candy onions
1/4 cup pitted and sliced kalamata olives
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1 teaspoon salt
1/2 teaspoon freshly floor black pepper, plus extra to style
4 (4 to 6-ounce) skin-on purple snapper fillets
Emeril’s ESSENCE Creole Seasoning (additionally known 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
Rice pilaf:
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2 tablespoons unsalted butter
3/4 cup chopped yellow onions
1 cup long-grain white rice
1 3/4 cups canned low-sodium hen broth, or hen inventory
1/2 teaspoon salt
2 tablespoons thinly sliced inexperienced onions, non-obligatory
Tomato Water:
1 massive heirloom tomato, roughly chopped
Few sprigs contemporary parsley
Few sprigs contemporary basil
Further-virgin olive oil
Kosher salt and freshly floor pepper
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