Andouille Crusted Redfish With Shoestring Potatoes

There are over five thousand extant Greek New Testament manuscripts that range in size from the whole New Testament to scraps of papyri that contain as little as a part of a single verse. A few fragments date to within twenty-five to fifty years of the original writing. New Testament textual scholars have generally concluded that over 99 percent of the original writings have been reclaimed, and that of the remaining potentially alternate readings, there are no variants substantially affecting any Christian doctrine.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Seafood, Dairy		Emlive01	4	Servings

INGREDIENTS

6	T	Olive oil, divided
2		Zucchini, 1-inch slices
		sliced lengthwise
2		Yellow, 1-inch squash
		slices sliced lengthwise
2		Eggplant, 1-inch slices
		sliced lengthwise
1	c	Roasted pecans pieces
2	t	Chopped garlic
1/4	c	Chopped green onions
3/4	c	Worcestershire sauce
2		Whole Lemons, skin pith
		removed
2		Bay leaves
3/4	lb	Cold butter, cubed
3	oz	Andouille sausage, finely
		diced
1	c	Bread crumbs
1	T	Bayou Blast, see * Note
4		Redfish fillets -, 6 to 8
		oz ea
2	c	Shoestring potatoes, fried
		seasoned with
		Salt and pepper
1	T	Brunoise red peppers
1	T	Brunoise yellow peppers
1	T	Chopped chives
1/4	c	Grated Parmesan cheese
		Salt, to taste
		Freshly-ground white pepper
		to taste

INSTRUCTIONS

Note: See the Bayou Blast - {Emerils Creole Seasoning} recipe which is
included in this collection.  Preheat the oven to 450 degrees. Season
the vegetables with 2  tablespoons of olive oil. Season with salt and
pepper. Place the  vegetables in a roasting pan and roast for 10
minutes. Remove the  vegetables from the oven and cool. Dice the
vegetables and set aside.  In a large saute pan, heat 1 tablespoon of
the olive oil. Saute the  roasted vegetables, pecans, and garlic for 2
minutes. Season with  salt and pepper. Stir in the green onions and
keep warm. In a  saucepan, combine the Worcestershire sauce, lemons and
bay leaves.  Bring the liquid up to a simmer and simmer the liquid
until it  reduces by 2/3, about 4 minutes. Whisk the cold butter cubes
into the  sauce, a cube at a time, until all the butter is
incorporated. The  sauce should be thick and coat the back of a spoon.
Keep the sauce  warm. In a hot saute pan, render the andouille sausage
for 2 minutes.  Remove from the heat and cool the sausage completely.
Turn the cooled  sausage into a mixing bowl. Stir in the bread crumbs.
Season the  fillets with the Bayou Blast. In a large, oven- proof saute
pan, heat  the remaining olive oil. When the oil is hot, add the
redfish,  presentation side down first. Saute the redfish for 4 minutes
on the  first side and carefully flip over. Cover the top of each
fillet with  a quarter of the andouille crust. Place the saute pan in
the oven and  cook for 5 minutes. To assemble, spoon the sauce in the
center and  around the rim of each plate. Mound the shoestrings in the
center of  each plate. Place three piles of the relish around the
shoestrings of  each plate. Gently lay each fillet on the pile of
shoestring  potatoes. Garnish the plates with red and yellow peppers,
chives and  cheese. This recipe yields 4 servings.  Comments: The
original recipe title as listed is Andouille Crusted  Redfish With A
Roasted Pecan Vegetable Relish, Meuniere Sauce And A  Pile Of
Shoestring Potatoes.  Recipe Source: EMERIL LIVE with Emeril Lagasse
From the TV FOOD  NETWORK - (Show # EM-1A11 broadcast 01-31-1997)
Downloaded from their  Web-Site - http://www.foodtv.com  Formatted for
MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com
03-23-1997  Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 443 Calories From Fat: 216 Total Fat: 24.6g Cholesterol: 5.5mg Sodium: 1058.7mg Potassium: 1324.1mg Carbohydrates: 48.6g Fiber: 10.9g Sugar: 16.7g Protein: 11.3g