Emeril Lagasse's Hawaiian-Style Local Snapper
Emeril loves to fish and cook his catch of the day.
Two 6- to 8-ounce local snapper fillets
Salt and freshly ground pepper, to taste
4-6 slivers of ginger julienne
4 shiitake mushroom caps, julienned
1 tablespoon sesame oil
1 tablespoon canola oil
1 tablespoon low-sodium soy sauce
4 sprigs cilantro, rough chopped
1 stalk green onion, sliced
- Lightly season the snapper fillets with salt and pepper. Evenly distribute the julienned ginger and mushroom on top of fillets.
- Place the fillets into a steamer and steam until fish flakes apart easily, 8 to 10 minutes depending on thickness of the fillets.
- While snapper is steaming, place the sesame oil and canola oil into a small fry pan and bring the oil to the smoking point over medium-high heat.
- Transfer the snapper to serving plates and garnish with the cilantro and green onions.
- Very carefully and slowly pour the smoking hot oil onto the snapper.
Serve with steamed rice and your choice of vegetables.
Makes 2 servings.
Recipe courtesy of Chef Emeril Lagasse and Chef Ryan Vargas, Emeril's Tchoup Chop
Originally published in the August 2014 issue of Family Circle magazine.