| 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.
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