Red Snapper Fillets Poached with Fennel and Vermouth, served with Orange Vinaigrette, and Rice with Peas and Pine Nuts

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
  • Rice with Peas and Pine Nuts:
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 cup long grain white rice
  • 1/2 cup fresh or frozen peas
  • 1/2 cup lightly toasted pine nuts
  • 1 tablespoon chopped fresh parsley
Directions
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.

Rice with Peas and Pine Nuts:

In a medium saucepan, bring the water, salt, and olive oil to a boil. Add the rice, stir well, cover tightly, and reduce the heat to low. Cook, covered without stirring, until almost all the water is absorbed, 17 to 18 minutes. Add the peas without stirring. Cook until all the water is absorbed and the rice is tender, an additional 2 to 3 minutes. Remove from the heat and let sit covered, without stirring, for 10 minutes. Fluff the rice with a fork, and add the pine nuts and parsley.

Yield: 4 servings


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Wilted Escarole and Red Onion

    Recipe courtesy of Food Network Kitchen