Recipe - Pam Ferriss Cashew Nut Stir Fry

1 Whole Pompano (abt 1 lb);
dressed
3 tablespoon Olive oil
Salt; to taste
Freshlyground black pepper;
to taste
One half pound Crab meat; picked for
cartilage
1 tablespoon Chopped garlic
1 Piece Parchment
2 tablespoon Chopped parsley
One half cup Fresh lemon juice
One fourth cup Chopped shallots
One half pound Cubed butter; cold
5 Sprigs Fried parsley
Emeril’s Essence; see * Note

* Note: See the “Emeril’s Essence Information” recipe which is included in
this collection.

Preheat the oven to 400 degrees. Season the fish with 1 tablespoon olive
oil, salt and fresh black pepper. In a saute pan, heat the remaining 2
tablespoons olive oil. When the oil is hot, saute the fish for 2 minutes on
each side. Remove the fish from the pan. In a mixing bowl, toss the crab
meat with the garlic. Season with salt and pepper. Spread the crab meat
mixture over the fish. Fold the parchment in half lengthwise, and place the
fish on one half of the paper. Fold the remaining half over the fish and
roll the edges of the paper up to seal the fish tightly in the bag. The
parchment bag should form the shape of the fish. Place the parchment bag on
a baking sheet and bake for 10 to 12 minutes. In a sauce pan, combine the
parsley, lemon juice and shallots. Bring the liquid up to a simmer and
reduce the liquid by half, about 3 minutes. Whisk in the cold butter until
all the butter is incorporated. Season the sauce with salt and pepper. To
assemble, using a knife, cut the top of the bag to expose the fish. Spoon
the sauce over the fish and garnish with fried parsley and Emeril’s
Essence. This recipe yields 1 to 2