INGREDIENTS

INSTRUCTIONS

In a sauce pan, combine 1 1/2 cups of olive oil, peppers, crushed red
pepper, salt, and black pepper. Bring the liquid up to a boil and reduce
the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in
one tablespoon of garlic. With a hand held mixer, puree the sauce until
smooth. At this point, allow the sauce to sit for 1 week under
refrigeration before serving. Stir in the cilantro and kosher salt.
Marinate the mackerel in the piri piri for 3 to 4 hours, under
refrigeration. Dredge the mackerel in the cornmeal. In a large saute pan,
heat 1/4 cup olive oil. When the oil is hot, gently place the mackerel in
the hot oil. Fry the fish for 3 to 4 minutes on each side. Remove the
mackerel from the oil and drain on a paper-lined plate. Season the fish
with salt and pepper. In a saute pan, heat the remaining 2 tablespoons of
olive oil. When the oil is hot, add the spinach and the 2 teaspoons of
minced garlic, saute just until the spinach starts to wilt, about 1 to 2
minutes. Season with salt and pepper and remove from the heat. In a
blender, combine the extra-virgin olive oil, stock, the 2 tablespoons of
garlic, shallots and parsley together. Puree until smooth. Strain the sauce
through a fine mesh strainer. Season with salt and pepper. To assemble,
spoon a small pool of the sauce in the center of the plate and around the
rim. Mound the spinach in the center of the sauce. Lay the fish directly on
top of the greens. Garnish with parsley. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A45 broadcast 04-28-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-11-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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