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John Demers' Grilled Snapper Tacos With Muscat Canelli Peach Salsa

  • Yield: 4.


  • 1 pound skinless Gulf red snapper fillets
  • 1/4 cup fresh lime juice
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped seeded serrano pepper
  • Salt and black pepper
  • 8 corn or flour tortillas, warmed
  • 2 cups shredded green cabbage
  • Additional minced cilantro for garnish
  • 2 cups chopped peeled peaches
  • 1 cup chopped tomato
  • 1 cup diced red oniond
  • 1/4 cup freshly lime juice, divided
  • 3 tablespoons minced fresh cilantro
  • 2 tablespoons minced green onions
  • 1 teaspoon chopped seeded serrano pepper
  • 3 tablespoons Llano Estacado muscat canelli wine
  • 1 teaspoon honey
  • 1/4 teaspoon salt


  • In a glass bowl or plastic bag, combine the snapper filets with the lime juice, cilantro, garlic, serrano, salt and pepper. Marinate in the refrigerator for 2 hours. To prepare the peach salsa, combine all ingredients in a bowl. Toss gently so peaches and tomatoes are not damaged. Allow to sit for 10 to 15 minutes, so flavors can combine. Preheat the grill and grill the marinated snapper filets 3 to 4 minutes per side, until meat flakes easily with a fork. Cut the fish into small chunks to wrap in the warm tortillas, garnish with the peach salsa, shredded cabbage and a little more cilantro.