Preheat broiler, or grill.
In a medium mixing bowl combine lemon juice, Essence, garlic, parsley, chives and oregano. Slowly whisk in olive oil. Season to taste with salt and pepper.
Arrange fillets skin sides down in an oiled shallow baking dish. Brush fish with vinaigrette.
Broil 5 to 6 inches from heat until just cooked through, about 5 minutes. Serve with lemon wedges.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe from Emeril Lagasse
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