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 |
| | -------------------------------- |
| 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 |