| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
Italian |
Essnce10 |
4 |
servings |
INGREDIENTS
| 4 |
|
Scrod fillets -; (5 oz ea) |
| 1 |
tb |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 1 |
tb |
Olive oil |
| 3 |
c |
Peeled; 1/2.-diced eggplant, (abt 1 1/2 lbs) |
| 8 |
|
Italian plum tomatoes; sliced vertically |
| 1/2 |
c |
Chopped onions |
| 1 |
tb |
Minced garlic |
| 3 |
tb |
Chopped basil |
| 1 |
ts |
Salt |
|
|
Freshly-ground black pepper |
| 1/2 |
c |
Pureed; peeled, seeded Italian plum |
|
|
Tomatoes |
| 1/2 |
c |
Chicken stock |
|
|
Onion Crisps; see * Note |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. and .Onion
Crisps. recipes which are included in this collection.
Heat oven to 375 degrees. Sprinkle both sides of fish fillets with Bayou
Blast. Heat oil in a large ovenproof skillet over high heat. Add fish
fillets and sear first side, about 1 minute. Turn fillets with a spatula,
add remaining ingredients (except Onion Crisps) and stir gently to combine;
bring to a boil. Place skillet in oven and roast 25 minutes. Return skillet
to burner, turn heat to high and cook 5 minutes longer. To serve, place
fish fillet in a shallow bowl and spoon some of the tomato/eggplant sauce
over it. Top with a handful of Onion Crisps. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-030 broadcast 01-29-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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