icon-location New Orleans, LA

PAN-SEARED BRANZINO WITH GULF SHRIMP, ROASTED ONIONS AND FENNEL AND EMERIL’S LEMON BUTTER SAUCE

Seafood

4 Servings

INGREDIENTS

1 Medium Red Onion (about 10 ounces), peeled, ends trimmed and cut into 6 thick rings
1 Fennel Bulb (about 18 ounces), cut in half and then cut into 1/2 inch x 1 1/2 inch strips
6 T Extra Virgin Olive Oil
3/4 t Salt
1/4 t Freshly Ground Black Pepper
4 4 oz Branzino Fillets, skins on, scaled
1/2 c All-Purpose Flour
12 Large Shrimp, peeled and deveined
4 oz Baby Pea Shoots or Watercress, rinsed and dried
One-half recipe Emeril’s Lemon Butter Sauce
(recipe follows)

1300 St. Charles Avenue, New Orleans, LA, 70130
504-525-4937