Linguica Crusted Redfish With Portuguese Olive-Tomato Sauce
* exported from bigoven * 
recipe by :essence of emeril with emeril lagasse 
serving size :8 
cuisine : 
main ingred. : 
categories :seafood main dish 
amount measure ingredient -- preparation method 
1   onion --coarsely chopped
2 tsp  chopped garlic
2 Tbsp  olive oil
2 lb.  roma tomatoes --peeled, cored,
  and coarsely chopped
2/3 cup  black olives, such as kalamata --pitted, halved
  salt --to taste
  freshlyground black pepper --to taste
  fried calamari =====
1 lb.  calamari --thawed, and
  cut into 1/4" slices
1/2 cup  buttermilk
  creole seasoning --see * note
1 cup  masa harina
1 cup  flour
1/2 lb.  feta cheese --crumbled
  linguica crusted redfish =====
10 oz.  linguica --finely chopped
2/3 cup  bread crumbs --to bind
8   redfish fillets
  creole seasoning --see * note
4 Tbsp  olive oil
* note: see the "bayou blast - {emeril's creole seasoning}" recipe 
which is included in this collection. 
for the portuguese olive-tomato sauce: in a saucepan saute onion and 
garlic in olive oil over medium heat until translucent, about 5 minutes. 
add tomatoes and olives and continue to cook until sauce is thick and 
most excess liquid has evaporated, about 25 minutes. season with salt 
and pepper, to taste and serve warm with linguica crusted redfish and 
fried calamari. 
for the fried calamari: in a mixing bowl, marinate the calamari in the 
buttermilk with 2 tablespoons creole seasoning and allow to sit for 20 
in a large bowl, combine masa harina and flour along with 2 tablespoons 
creole seasoning. dredge the calamari in the flour mixture and sift to 
remove any excess. deep fry calamari until golden, 2 to 3 minutes, 
stirring constantly to prevent from sticking together. drain on paper 
towels, season with creole seasoning, and serve on top of redfish along 
with portuguese olive-tomato sauce. garnish with feta cheese. 
for the linguica crusted redfish: preheat the oven to 400 degrees. in 
a skillet, cook linguica over medium heat until most fat has rendered. 
add bread crumbs and mix well. set aside. 
season redfish on both sides with creole seasoning. 
in 1 large or 2 small skillets heat olive oil until very hot and sear 
redfish for about 3 minutes, or until you have a nice golden color. 
turn fillets over and carefully remove any excess fat from the skillet. 
divide linguica mixture between fillets and bake for 5 minutes. remove 
and serve immediately with portuguese olive-tomato sauce. 
this recipe yields 8 servings. 
formatted by joe comiskey - 
(ID: 5216) Mirror: Fri, Nov 5, 2004

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