| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | Italian | Essnce10 | 4 | Servings |
INGREDIENTS
| 4 | Scrod fillets -, 5 oz ea | |
| 1 | T | Bayou Blast – {Emerils |
| Creole Seasoning} see * | ||
| Note | ||
| 1 | T | 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 | T | Minced garlic |
| 3 | T | Chopped basil |
| 1 | t | 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 - {Emerils 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 95
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: <1mg
Sodium: 791.6mg
Potassium: 517.4mg
Carbohydrates: 13.6g
Fiber: 4.9g
Sugar: 5.6g
Protein: 3.4g