Recipe

Tipsy Snapper With Ginger Sake Sauce And Fried Arugula

  • Yield: 4 main-course servings

Ingredients

  • 2 whole snapper, catfish, or trout, scaled and gutted (about 1 3/4 pounds each)
  • 1/4 cup chopped onions
  • 3 tablespoons peeled and grated fresh gingerroot
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 2 tablespoons freshly squeezed orange juice
  • 3/4 cup olive oil
  • 1 tablespoon plus 2 teaspoons Emeril's Creole Seasoning
  • 1 cup all-purpose flour
  • 1 cup Ginger Sake Sauce
  • 4 servings Fried Arugula

Directions

  • Rinse the snapper, pat them dry, and use a small sharp knife to puncture and cut slits in them 1 inch apart on both sides of each fish.
  • To make the marinade, combine the onions, ginger, cilantro, garlic, salt, pepper, orange juice, 1/2 cup of the oil, and 1 tablespoon Creole Seasoning in a small bowl. Makes about 3/4 cup. Place the fish side by side in a dish large enough to hold them flat. Pour the marinade over both sides of each fish and allow them to marinate, refrigerated, for 1 hour, turning once.
  • Preheat the oven to 500?F.
  • Combine the flour with the remaining 2 teaspoons Creole Seasoning in a large bowl. Drain, then submerge each snapper completely in the flour, covering both sides.
  • Heat a large dry skillet over high heat until very hot. Add 2 or 3 tablespoons of the marinade to the skillet and add 1 of the snappers. Drizzle 1 tablespoon of the oil on top with sear for 2 minutes. Turn the snapper, drizzle with 1 tablespoon of the oil, and sear for 2 minutes more. Remove from the skillet and place on a baking sheet. Repeat the process with the second snapper.
  • Prepare the Ginger Sake Sauce, and set aside to sit at room temperature until youĂ­re ready to serve.
  • Spread the remaining marinade over the snappers and bake until brown and juicy, for about 20 minutes. Remove from the oven.
  • About 5 minutes before the fish is done, prepare the Fried Arugula.
  • To serve, cut the head from each fish, make a long incision along the top edge and the bottom, and loosen the fish horizontally from the central bone or backbone. Divide the arugula among 4 dinner plates, add half a snapper, removing the central bone as you go, and spoon 1/4 cup of the Ginger Sake Sauce over each.