Name: Cornmeal Crusted Lemonfish with Grilled Onion And Potato
Ingredients: 1/2 c Chopped onions; 1/2 c Chopped green onions; 1/4 c Chopped celery; 2 ts Chopped garlic; 2 tb Capers; 1/4 c Creole or whole grain mustard; 2 tb Finely chopped parsley leaves; 1 Fresh lemon; juiced; 3/4 c Olive oil; 1 lb Lump crab meat; 1 lg Yellow onion; cut into 1/4-inch; ; rings; Drizzle of olive oil; Salt; Freshly ground black pepper; 1 lb New potatoes; thinly sliced; 2 tb Olive oil; 1 tb Finely chopped fresh parsley leaves; 4 Fillets Lemonfish or Ling; (or any other type; ; of slightly firm; ; white fish); ; (6-ounce); 1/2 c Cornmeal; Essence; 1/4 c Vegetable oil; 2 tb Thinly sliced green onions; (green part only)

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Seafood, Vegetables		Emlive08, New	1	servings

INGREDIENTS

1/2	c	Chopped onions
1/2	c	Chopped green onions
1/4	c	Chopped celery
2	ts	Chopped garlic
2	tb	Capers
1/4	c	Creole or whole grain mustard
2	tb	Finely chopped parsley leaves
1		Fresh lemon; juiced
3/4	c	Olive oil
1	lb	Lump crab meat
1	lg	Yellow onion; cut into 1/4-inch
		; rings
		Drizzle of olive oil
		Salt
		Freshly ground black pepper
1	lb	New potatoes; thinly sliced
2	tb	Olive oil
1	tb	Finely chopped fresh parsley leaves
4		Fillets Lemonfish or Ling; (or any other type
		; of slightly firm
		; white fish)
		; (6-ounce)
1/2	c	Cornmeal
		Essence
1/4	c	Vegetable oil
2	tb	Thinly sliced green onions; (green part only)

INSTRUCTIONS

Preheat the grill.
Using a food processor, fitted with a metal blade, combine the egg,
onions, green onions, celery, garlic, mustard, parsley and lemon
juice. Puree until smooth. Season with salt and pepper. With the
machine running and in a steady stream add the oil. Process until all
of the oil is incorporated and the mixture is thick. Season with salt
and pepper.
In a mixing bowl, toss the crabmeat with 1/2 of the Ravigote,
reserving the other half for a later use. Season with salt and pepper.
Season the onion rings with a drizzle of olive oil, salt and pepper.
Place the onions on the grill and cook for about 2 to 3 minutes on
each side. Remove the onions and set aside.
In a large saute pan, over medium heat, add the olive oil.
Season the potatoes with salt and pepper. When the oil is hot add the
potatoes. Saute for about 4 to 6 minutes or until the potatoes start
to brown. Season the fillets with salt and pepper. Season the
cornmeal with Essence. Dredge the fillets in the cornmeal, coating
completely.
In another large saute pan, over medium heat, add the vegetable oil.
When the oil is hot, pan-fry the fillets until golden, about 4
minutes on each side.
Add the onions and continue to saute for 4 minutes.
Add the parsley to the potato mixture. Mix well.
Remove the fillets and drain on paper towels.
To serve, spoon the ravigote in the center of each plate. Spoon some
of the potatoes in the center of the sauce. Lay the fillets directly
on top of the potatoes. Garnish with green onions.
Yield: 4 servings
Recipes Courtesy Emeril Lagasse, 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIC08
Converted by MM_Buster v2.0l.

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