Recipe - Roasted Snapper In A Creole Sauce

2 tablespoon Olive oil
1 cup Chopped onions
One half cup Chopped celery
One half cup Chopped green bell peppers
2 tablespoon Chopped garlic
2 cup Peeled; seeded, chopped
Italian plum tomatoes
One fourth cup Chopped basil leaves
1 tablespoon Chopped fresh oregano leaves
2 teaspoon Chopped fresh thyme leaves
Emeril's Essence; see * Note
Salt; to taste
Freshlyground black pepper;
to taste
Cayenne pepper; to taste
2 teaspoon Worcestershire sauce
3 cup Chicken stock
One half cup Chopped green onions
8 tablespoon Butter; at room temperature
2 American red snappers (2
to 4 lbs); scaled and
gutted

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Preheat the oven to 400 degrees.

In a saucepan, with a lid, over medium heat, add the oil. When the oil is
hot, add the onions, celery, and green peppers. Saute the vegetables for 2
to 3 minutes or until the vegetables start to wilt. Stir in the garlic,
tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables
with Emeril's Essence, salt, pepper and cayenne. Stir in the Worcestershire
sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook
for 12 minutes, covered, stirring occasionally. Stir in the green onions
and stir in 7 tablespoons of the butter.

Grease a large baking dish with the remaining butter. With a sharp paring
knife, score the skin of the snapper, in three one inch intervals, to
prevent the skin from buckling. Season the snappers with olive oil, salt
and pepper. Place the snapper in the Creole Sauce and place in the oven.
Roast the snapper for 10 to 12 minutes or until the flesh is flaky. Remove
from the oven and serve the fish with rice.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A52 broadcast 10271997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11101997

Recipe by: Emeril Lagasse