| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Essnce05 |
4 |
servings |
INGREDIENTS
| 4 |
|
Fish fillets -; (6 to 8 oz ea) |
|
|
(such as pompano; catfish, sea bass, |
|
|
Grouper or lemon fish) |
| 2 |
tb |
Bayou Blast; see * Note |
| 4 |
ts |
Dijon-style mustard |
| 2 |
c |
Grated potatoes; preferably by hand using |
|
|
The large holes on grater |
| 1 |
ts |
Salt |
|
|
Feshly-ground black pepper |
| 1/2 |
c |
Olive oil |
|
|
Red Pepper Sauce; see * Note |
| 4 |
tb |
Snipped fresh chives; for garnish |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. and .Red Pepper
Sauce. recipes which are included in this collection.
Sprinkle top of each fillet with Bayou Blast. Spread 1 teaspoon mustard on
each fillet, and top with 1/2 cup of the grated potatoes, packing them down
with a spatula; sprinkle each potato crust with 1/4 teaspoon of the salt
and 2 turns of the pepper-mill. Heat oil in 2 non-stick skillets over high
heat, using 1/4 cup oil per skillet. Using a spatula, gently slide 2
fillets into each skillet, crust side up, taking care to keep crust intact.
Fry 2 minutes, then quickly and carefully flip fillets; fry crust side down
until golden-brown, 2 to 3 minutes. To serve, pour Red Pepper Sauce onto
each warmed plate and top with 1 fillet, crust side up; sprinkle with
chopped chives. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-027 broadcast 02-18-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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