| 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), As escolar or skate | ||
| 1 | T | Bayou Blast -, to 2 tbspns |
| see * Note | ||
| 1 | T | 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 | T | Chopped onion |
| 1 | T | Mashed roasted garlic cloves |
| 1 1/2 | t | Chopped rosemary |
| 1 1/2 | t | 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 Converted
by MM_Buster v2.0l.
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 446
Calories From Fat: 345
Total Fat: 39g
Cholesterol: 117.3mg
Sodium: 314.6mg
Potassium: 612.1mg
Carbohydrates: 2.7g
Fiber: 1.1g
Sugar: <1g
Protein: 21.5g