Seared Salmon or Pan-Fried Snapper with Saute Vegetables and a Drizzle of Lemon Butter Sauce

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4 salmon fillets, (6 to 8 ounces each)

Essence, recipe follows

3 tablespoons olive oil 

4 red snapper fillets, (6 to 8 ounces each)

1/2 cup flour

1/2 cup vegetable oil

4 cups julienne assorted vegetables, such as zucchini, yellow squash, red cabbage, red onions, carrots, or shiitakes

Salt

Finely ground white pepper

1 cup Lemon Butter Sauce, recipe follows

Garnish: chopped parsley

Lemon Butter Sauce:

1 dash Worcestershire sauce

1 cup dry white wine

1 dash hot pepper sauce

1/2 cup heavy cream

3 lemons, peeled and quartered

1/2 pound (2 sticks) unsalted butter, cut up, at room temperature

2 tablespoons minced garlic

1 tablespoon finely chopped fresh parsley

1 tablespoon minced shallots

1 teaspoon salt

3 turns freshly ground black pepper

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