| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce08 |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Plain yogurt |
| 1 1/2 |
ts |
Chopped fresh thyme |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper to taste |
| 12 |
oz |
Flounder fillets; skin removed |
| 1/4 |
c |
Cornmeal |
|
|
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
|
|
Smoked Oyster-Artichoke Relish; see * Note |
|
|
Oil; for pan frying |
|
|
Chopped parsley |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Smoked
Oyster-Artichoke Relish" recipes which are included in this collection.
Combine the yogurt, thyme, and salt and pepper. Spread the yogurt mixture
on both sides of the flounder fillets. Season the cornmeal with Bayou
Blast. Dredge the flounder in the cornmeal. Heat 1/4 cup of oil in a
skillet. Place the crusted flounder into the hot oil. Cook for 3 minutes on
each side. Drain the fish on a paper towel. Serve the flounder on a plate,
topped with the Smoked Oyster-Artichoke Relish. Garnish with parsley. This
recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2255 broadcast 07-29-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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