| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 3/4 |
c |
Olive oil; plus |
| 2 |
tb |
Olive oil |
| 1 1/2 |
lb |
Scrod fillets; cut 2"x 2" pieces |
| 1/4 |
c |
Flour for dredging; seasoned with |
| 1 |
ts |
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
| 1 |
ts |
Chopped garlic |
| 1/2 |
c |
Pear or cherry tomatoes |
| 1/4 |
c |
Calamata olives; sliced |
| 2 |
c |
Loosely packed oregano leaves; finely chopped |
| 1/4 |
c |
Dry white wine |
| 1 |
ts |
Chopped lemon zest |
| 1/4 |
c |
Water |
|
|
Salt; to taste |
|
|
Freshly ground white pepper; to taste |
INSTRUCTIONS
* Note: See the Bayou Blast - {Emeril's Creole Seasoning} recipe
which is included in this collection.
In a large frying pan heat olive oil over high heat until it is very
hot. Meanwhile, dredge fish pieces in the seasoned flour, shaking off
the excess. Carefully place all the fish pieces in the hot oil, and
cook for 2 minutes on each side until golden brown. Drain on paper
towels and set aside. In a large saute pan heat the remaining 2
tablespoons olive oil over medium heat. Add chopped garlic and cook
for 30 seconds. Place the fish in the pan with tomatoes, calamata
olives, fresh oregano, white wine, lemon zest, water, and salt and
pepper. Cover and cook for 5 minutes over medium heat. Serve the
sauce ladled over the fish. Tastes great served over rice. This
recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2206 broadcast 08-19-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
10-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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