| 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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