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Crispy Seared Snapper With Herb Jus And Parsnip Slaw

  • Yield: 2 servings


  • 1/2 cup fish stock
  • 1/4 cup each chopped parsley and chives
  • Salt and pepper
  • 2 medium red snapper fillets, skin on
  • 1 tablespoon Creole spice
  • 1 tablespoon oil
  • Parsnip Slaw (recipe follows)
  • Thinly-sliced chives, for garnish


  • In a small saucepan heat stock and herbs just until herbs turn bright green; season with salt and pepper. Pour into a blender and process. Strain into cleaned saucepan and keep warm.
  • Dust snapper fillets with Creole spice. In a saute pan heat oil over high heat. Add snapper fillets, skin-side down, and sear until golden and crispy. Carefully flip and cook briefly. Divide parsnip slaw between 2 plates, mounding it generously. Top with a perfect fillet of snapper. Spoon some herb jus over. Serve garnished with chives.