Linguica Crusted Redfish With Portuguese Olive-Tomato Sauce
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* exported from bigoven * |
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recipe by :essence of emeril with emeril lagasse |
serving size :8 |
cuisine : |
main ingred. : |
categories :seafood main dish |
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amount measure ingredient -- preparation method |
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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 |
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* note: see the "bayou blast - {emeril's creole seasoning}" recipe |
which is included in this collection. |
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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 |
minutes. |
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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. |
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this recipe yields 8 servings. |
formatted by joe comiskey - jcomis...@krypto.net |
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(ID: 5216) Mirror: rec.food.recipes: Fri, Nov 5, 2004 |