| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
|
Gma4 |
1 |
Servings |
INGREDIENTS
| 4 |
|
White fish fillets, 6 |
|
|
ounces |
|
|
Drizzle of olive oil |
|
|
Salt |
|
|
Freshly ground pepper |
| 4 |
|
Submarine rolls, split in |
|
|
half |
| 4 |
T |
Butter, at room temperature |
| 1 |
|
Ear sweet corn |
|
|
Drizzle of olive oil |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
|
Egg |
| 1 |
T |
Minced garlic |
| 2 |
T |
Fresh lemon juice |
| 1 |
T |
Chopped parsley |
| 2 |
T |
Chopped green onions |
| 1 |
T |
Creole or whole grain |
|
|
mustard |
| 1 |
|
Jalapeno pepper, stemmed |
|
|
seeded |
|
|
and minced |
| 1 |
c |
Olive oil |
| 1/4 |
|
Head radiccio |
| 10 |
|
Spears of pencil asparagus |
|
|
blanched |
| 2 |
|
Roma tomatoes, cored and cut |
|
|
in |
|
|
half |
| 1 |
|
Zucchini, cut into 1/4 inch |
|
|
slices |
| 1 |
|
Yellow squash, cut into 1/4 |
|
|
inch |
|
|
slices |
| 2 |
|
Red onion, 1/4 inch |
| 1 |
T |
Fresh cilantro, chopped |
INSTRUCTIONS
Preheat coals for the grill. Season both sides of the fillets with
olive oil, salt and pepper. Place fish on the grill and cook for 4
minutes each side. Season the corn with a drizzle of olive oil, salt
and pepper. Place corn on the grill and cook for 2 minutes on all
sides. Remove from grill and cool completely. Using a sharp knife,
remove the corn from the cob. Set aside in a bowl. In preparation for
the tartar sauce: put 1 egg, 1 tablespoon of garlic, 2 tablespoons of
fresh lemon juice, 1 tablespoon parsley, 2 tablespoons of green
onions, 1 tablespoon mustard, and 1 chopped jalapeno pepper in a food
processor and puree for 15 seconds. Season with salt and pepper. With
the processor running, pour 1 cup of olive oil through feeding tube in
a steady stream. Season with salt and pepper. Empty contents into a
bowl and fold in grilled corn kernels. Cover and let sit for 1 hour in
the refrigerator before using (best if used within 24 hours). For the
relish: In a mixing bowl, toss vegetables with olive oil. Season with
salt and pepper. Place vegetables on the grill and cook for 2 to 3
minutes on each side. Remove from the grill and cool. Dice all the
vegetables into small pieces, place back into mixing bowl and toss in
1 tablespoon of fresh cilantro. Spread each half of the roll with
butter. Place rolls on the grill, butter side down, for 1 minute on
each side. To serve, spread both sides of grilled bread with tartar
sauce. Fish fillets between the two slices. Spoon the relish over the
fish and serve. Yields 4 servings. Converted by MC_Buster. NOTES :
From Chef and author Emeril Lagasse Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Lust and selfishness do not equal love”