Fish With Potato Crust And Red Pepper Sauce

The love of God can be a profound answer to just about any human struggle, but sometimes we can use it in such a way that it becomes a watered down version of profoundly rich truth. For example, sometimes, because of shortcomings in us rather than Scripture, this answer misses the call to “consider others better than yourselves” (Phil. 2:3), or it ignores personal repentance. Sometimes it still allows us and our needs to be at the center of the world, and God becomes our psychic errand boy given the task of inflating our self-esteem.

Edward Welch

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), Grouper or lemon fish
2	T	Bayou Blast, see * Note
4	t	Dijon-style mustard
2	c	Grated potatoes, preferably
		by hand using
		The large holes on grater
1	t	Salt
		Feshly-ground black pepper
1/2	c	Olive oil
		Red Pepper Sauce, see * Note
4	T	Snipped fresh chives, for
		garnish

INSTRUCTIONS

Note: See the Bayou Blast - {Emerils 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 -  jpmd44a@prodigy.com  03-08-1997  Recipe by: Emeril
Lagasse  Converted by MM_Buster v2.0l.

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