| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Redfish fillets or other firm white fish; such as snapper, drum, or grouper |
| 1 |
tb |
Plus 1 teaspoon Rustic Rub |
| 1/3 |
c |
Vegetable oil |
| 1/3 |
c |
Flour |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped onions |
| 1/2 |
c |
Chopped bell peppers |
| 2 |
|
Mild green chilies or banana peppers; sliced lengthwise in half and seeded |
| 2 |
|
Bay leaves |
| 1 |
tb |
Minced garlic |
| 2 |
c |
Chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes |
| 1 |
c |
Water |
| 1 3/4 |
c |
Chicken broth |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Cayenne |
| 1/4 |
c |
Chopped green onions |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA23
Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the
rub. Set aside in the refrigerator. Make a roux by combinding the oil and
flour in a large cast-iron or enameled cast-iron Dutch oven over medium
heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20
minutes, or until the roux becomes dark brown, the color of chocolate. Add
the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6
to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes.
Add the tomatoes, water, and the remaining 1 teaspoon rub. Reduce the heat
to medium-low and cook, uncovered, for about 1 hour, or until a thin oil
film appears on the surface. Stir occasionally to prevent the mixture from
sticking. Increase the heat to medium, add the broth, salt, and cayenne and
cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to
15 minutes, or until the fish flakes easily with a fork. During the last 5
minutes of cooking time, add the green onions and parsley. Remove the bay
leaves. Serve hot.
Yield: 4 main-course servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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