| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce02 | 4 | Servings | ||
INGREDIENTS
| 3/4 | c | Olive oil, plus |
| 2 | T | Olive oil |
| 1 1/2 | lb | Scrod fillets, cut 2"x 2" |
| pieces | ||
| 1/4 | c | Flour for dredging, seasoned |
| with | ||
| 1 | t | Bayou Blast – {Emeril's |
| Creole Seasoning} see * | ||
| Note | ||
| 1 | t | 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 | t | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 826
Calories From Fat: 634
Total Fat: 72g
Cholesterol: 61mg
Sodium: 97.6mg
Potassium: 526.1mg
Carbohydrates: 49.7g
Fiber: 17.1g
Sugar: 14.6g
Protein: 3.9g