| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Essnce01 |
4 |
servings |
INGREDIENTS
| 4 |
|
Pompano fillets -; (6 oz ea) |
|
|
(or other firm; white-fleshed fish such |
|
|
As escolar or skate) |
| 1 |
tb |
Bayou Blast – (to 2 tbspns); see * Note |
| 1 |
tb |
Oil -; (to 2 tbspns) |
| 1/4 |
c |
Chopped green olives |
| 1/4 |
c |
Chopped black olives |
| 1/4 |
c |
Chopped tomatoes |
| 1/4 |
c |
Diced grilled eggplant |
| 2 |
tb |
Chopped onion |
| 1 |
tb |
Mashed roasted garlic cloves |
| 1 1/2 |
ts |
Chopped rosemary |
| 1 1/2 |
ts |
Chopped thyme |
| 1 |
c |
Veal stock |
| 1/2 |
|
Stick Butter; chilled, and |
|
|
Cut into small pieces |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
which is included in this collection.
Season fish fillets with spice. Heat oil in a saute pan, add fillets
and sear until golden brown. Turn carefully and sear second side
until golden brown. Add olives, tomatoes, eggplant, onion, garlic,
and herbs. Stir vegetables around taking care not to break fish, 3
minutes. Add stock, bring to a boil, lower heat and simmer to reduce
slightly, carefully turning fillets several times to cook evenly.
Whisk in butter a few pieces at a time, and adjust seasonings to
taste with salt and pepper. Serve fish with generous spoonfuls of
sauce and vegetables. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-115 broadcast 01-14-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-21-1998
Recipe by: Emeril Lagasse
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