Instructions: 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 Bayou Blast - (Emeril"s Creole Seasoning). 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.

This recipe yields 2 servings.

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