| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains |
|
Gma4 |
1 |
servings |
INGREDIENTS
| 4 |
|
White fish fillets; (6 ounces) |
|
|
Drizzle of olive oil |
|
|
Salt |
|
|
Freshly ground pepper |
| 4 |
|
Submarine rolls; split in half |
| 4 |
tb |
Butter; at room temperature |
| 1 |
|
Ear sweet corn |
|
|
Drizzle of olive oil |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
|
Egg |
| 1 |
tb |
Minced garlic |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
Chopped green onions |
| 1 |
tb |
Creole or whole grain mustard |
| 1 |
sm |
Jalapeno pepper; stemmed, seeded, |
|
|
; and minced |
| 1 |
c |
Olive oil |
| 1/4 |
|
Head radiccio |
| 10 |
|
Spears of pencil asparagus; blanched |
| 2 |
|
Roma tomatoes; cored and cut in |
|
|
; half |
| 1 |
sm |
Zucchini; cut into 1/4 inch |
|
|
; slices |
| 1 |
sm |
Yellow squash; cut into 1/4 inch |
|
|
; slices |
| 2 |
sl |
Red onion; (1/4 inch) |
| 1 |
tb |
Fresh cilantro; chopped |
INSTRUCTIONS
FISH
TARTAR SAUCE
RELISH
1. Preheat coals for the grill.
2. Season both sides of the fillets with olive oil, salt and pepper. Place
fish on the grill and cook for 4 minutes each side.
3. Season the corn with a drizzle of olive oil, salt and pepper. Place corn
on the grill and cook for 2 minutes on all sides. Remove from grill and
cool completely. Using a sharp knife, remove the corn from the cob. Set
aside in a bowl.
4. In preparation for the tartar sauce: put 1 egg, 1 tablespoon of garlic,
2 tablespoons of fresh lemon juice, 1 tablespoon parsley, 2 tablespoons of
green onions, 1 tablespoon mustard, and 1 chopped jalapeno pepper in a food
processor and puree for 15 seconds. Season with salt and pepper.
5. With the processor running, pour 1 cup of olive oil through feeding tube
in a steady stream. Season with salt and pepper. Empty contents into a bowl
and fold in grilled corn kernels. Cover and let sit for 1 hour in the
refrigerator before using (best if used within 24 hours).
6. For the relish: In a mixing bowl, toss vegetables with olive oil. Season
with salt and pepper. Place vegetables on the grill and cook for 2 to 3
minutes on each side. Remove from the grill and cool.
7. Dice all the vegetables into small pieces, place back into mixing bowl
and toss in 1 tablespoon of fresh cilantro.
8. Spread each half of the roll with butter. Place rolls on the grill,
butter side down, for 1 minute on each side.
9. To serve, spread both sides of grilled bread with tartar sauce. Fish
fillets between the two slices. Spoon the relish over the fish and serve.
Yields 4 servings.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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