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
  • 4 (6-ounce) red snapper fillets
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • Essence, recipe follows
  • 2 teaspoons olive oil
  • 1 large bulb fennel, stems trimmed, sliced thinly lengthwise (leafy fronds reserved for sauce and garnish)
  • 1 medium yellow onion, peeled and sliced thinly
  • 1/2 cup dry white vermouth, or dry white wine
  • 1/2 cup fish stock, or water
  • 2/3 cup fresh orange juice
  • 2 tablespoons fresh fennel fronds
  • Rice with Peas and Pine Nuts, recipe follows
  • 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

Preheat the oven to 375 degrees F. Season the fish on both sides with salt, pepper, and Essence.

Saute the fennel and onions in olive oil until golden brown, about 8 minutes. Lay the fish on top, and add the vermouth and fish stock. Cover the pot and bake until the fish is cooked and still tender, 10 to 12 minutes.

Remove from the oven and transfer the fish, fennel, and onion to a platter. Tent to keep warm.

Transfer the cooking juices and the 3 onion rings to a small saucepan. Bring to a boil and cook until reduced by half, about 3 minutes. Add the orange juice and cook until reduced by half again, 3 to 4 minutes. Transfer to a blender, and puree on high speed. Adjust the seasoning, to taste.

Arrange the fish, vegetables and rice on 4 large plates. Drizzle the fish with the orange vinaigrette, garnish with the fennel fronds, and serve.

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


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