4 salmon fillets, (6 to 8 ounces each)
Essence, recipe follows
3 tablespoons olive oil
4 red snapper fillets, (6 to 8 ounces each)
1/2 cup flour
1/2 cup vegetable oil
4 cups julienne assorted vegetables, such as zucchini, yellow squash, red cabbage, red onions, carrots, or shiitakes
Salt
Finely ground white pepper
1 cup Lemon Butter Sauce, recipe follows
Garnish: chopped parsley
1 dash Worcestershire sauce
1 cup dry white wine
1 dash hot pepper sauce
1/2 cup heavy cream
3 lemons, peeled and quartered
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
2 tablespoons minced garlic
1 tablespoon finely chopped fresh parsley
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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