Recipe - Pan-Seared Snapper In Saffron Sauce

Drizzle of olive oil
One half pound Baby zucchini
One half pound Patty pan squash; (baby
squash)
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Olive oil
One fourth cup Minced shallots
1 tablespoon Chopped garlic
One fourth cup Canned anchovies
One fourth cup Halved black olives
1 cup White wine
8 tablespoon Cold butter; cubed
4 Fresh trout (8 to 10 oz
ea); gutted, scaled
One half cup Flour
Bayou Blast; see * Note

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe which is
included in this collection.

Preheat the oven to 400 degrees. Toss the baby vegetables with a drizzle of
olive oil, salt and pepper. Place the vegetables on a baking sheet and
roast for 6 to 8 minutes, or until golden and tender. In a saute pan, over
medium heat, heat the oil. When the oil is hot add the shallots and garlic.
Season with pepper. Saute for 1 minute. Add the anchovies and olives.
Continue to saute for 1 minute. Add the white wine. Bring the liquid to a
simmer and cook for 3 to 4 minutes. Remove from the heat and pour into a
blender. Blend until smooth. Place the mixture in a saucepan, and whisk in
a cube of the butter at a time, until all of the butter is incorporated and
the sauce thickens. Season with pepper. Season the fish with salt and
pepper. Season the flour with Bayou Blast. Heat the oil in a large skillet.
Dredge the fish in the seasoned flour, coating each side completely,
shaking off any excess. Carefully lay the fish in the oil and panfry for 3
to 4 minutes on each side, or until golden. Remove and drain on paper
towels. Season with the Creole seasoning. To serve, spoon the sauce in the
center of each plate. Arrange the vegetables in the center of the sauce.
Lay the fish on top of the vegetables and serve. This recipe yields 4