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Roast Smothered Scrod With Onion Crisps

January 29, 2023

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 -
jpmd44a@prodigy.com  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