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1
Either season the salmon with Essence.
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2
Or, season both the snapper and flour with Essence.
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3
Dredge the snapper in the seasoned flour, coating completely.
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4
In one large stainless saute pan, heat 2 tablespoons of the olive oil.
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5
In another large stainless saute pan, heat the vegetable oil.
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6
Add the salmon to the first saute pan, searing for 3 to 4 minutes on each side.
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7
Add the snapper to the second saute pan, pan-frying for 3 to 4 minutes on each side.
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8
In a large nonstick pan, over medium heat, heat the remaining tablespoon of olive oil.
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9
Add the vegetables.
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10
Season with salt and pepper.
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11
Saute for 3 to 4 minutes.
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12
To serve, spoon the 1/4 cup of sauce in the center of each plate.
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13
Spoon the vegetables in the center of the sauce.
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14
Lay the fillets on top of the vegetables.
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15
Garnish with parsley.
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16
Heat a large nonreactive skillet over high heat.
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17
When the skillet is hot, add the wine, lemons, garlic, and shallots.
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18
Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk.
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19
Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes.
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20
Stir in the cream and cook for 1 minute.
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21
Over low heat, whisk in the butter a few pats at a time.
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22
When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.
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23
Strain the sauce, pressing all of the liquid into a bowl.
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24
Stir in the parsley.
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25
Serve immediately, or keep warm for a few minutes until ready to use.
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26
Combine all ingredients thoroughly.
