- 2 whole snapper, catfish, or trout, scaled and gutted (about 1 3/4 pounds each)
- 1/4 cup chopped onions
- 3 tablespoons peeled and grated fresh gingerroot
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 3 turns freshly ground black pepper
- 2 tablespoons freshly squeezed orange juice
- 3/4 cup olive oil
- 1 tablespoon plus 2 teaspoons Emeril's Creole Seasoning
- 1 cup all-purpose flour
- 1 cup Ginger Sake Sauce 
- 4 servings Fried Arugula 
- Rinse the snapper, pat them dry, and use a small sharp knife to puncture and cut slits in them 1 inch apart on both sides of each fish.
- To make the marinade, combine the onions, ginger, cilantro, garlic, salt, pepper, orange juice, 1/2 cup of the oil, and 1 tablespoon Creole Seasoning in a small bowl. Makes about 3/4 cup. Place the fish side by side in a dish large enough to hold them flat. Pour the marinade over both sides of each fish and allow them to marinate, refrigerated, for 1 hour, turning once.
- Preheat the oven to 500?F.
- Combine the flour with the remaining 2 teaspoons Creole Seasoning in a large bowl. Drain, then submerge each snapper completely in the flour, covering both sides.
- Heat a large dry skillet over high heat until very hot. Add 2 or 3 tablespoons of the marinade to the skillet and add 1 of the snappers. Drizzle 1 tablespoon of the oil on top with sear for 2 minutes. Turn the snapper, drizzle with 1 tablespoon of the oil, and sear for 2 minutes more. Remove from the skillet and place on a baking sheet. Repeat the process with the second snapper.
- Prepare the Ginger Sake Sauce, and set aside to sit at room temperature until youíre ready to serve.
- Spread the remaining marinade over the snappers and bake until brown and juicy, for about 20 minutes. Remove from the oven.
- About 5 minutes before the fish is done, prepare the Fried Arugula.
- To serve, cut the head from each fish, make a long incision along the top edge and the bottom, and loosen the fish horizontally from the central bone or backbone. Divide the arugula among 4 dinner plates, add half a snapper, removing the central bone as you go, and spoon 1/4 cup of the Ginger Sake Sauce over each.