New Orleans Court Bouillon-Red Snapper
By: Karlyn Oyama
Published: Saturday, May 1, 2010 - 4:32am

Ingredients




1 1/2 pounds Whole red snapper dressed see * Note
2 tablespoons Olive oil
1 cup Julienned onions
1 cup Julienned green peppers
Salt to taste
Freshly-ground black pepper to taste
2 Mild green chilies julienned
2 Garlic cloves minced
2 Bay leaves
2 cups Peeled, seeded, julienned tomatoes
2 cups White burgundy
2 tablespoons Finely-chopped parsley
2 tablespoons Chopped chives

Preparation

1 Season the snapper with Emeril's Essence. In a large saute pan with lid, heat the olive oil. When the oil is hot, saute the onions and peppers for 3 minutes, or until wilted. Season with salt and pepper. Add the chilies, garlic, bay leaves and tomatoes. Saute for 2 minutes. Add the wine and bring up to a simmer. Lay the whole fish on top of the vegetables. Cover with a lid and cook until the meat of the fish flakes easily with a fork, about 20 minutes. Stir in the parsley. Check the seasonings. Remove the fish and set aside. 2 Spoon the vegetables and broth in the center of an oversized bowl. Lay the fish directly on top of the vegetables. Garnish with chopped chives. 3 This recipe yields 2 servings.