| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Essnce10 |
3 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil – (approx); plus |
|
|
Extra olive oil; for brushing fish |
| 2/3 |
c |
Chopped onion; plus |
| 2/3 |
c |
Chopped celery; plus |
| 2/3 |
c |
Chopped green bell pepper |
|
|
(for 2 cups mirepoix; in all) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Chopped chorizo sausage – (abt 1 link); rendered, drained |
| 1 |
c |
Chopped leeks; white parts only |
| 1/2 |
c |
Chopped cooked shrimp or crawfish |
|
|
Bayou Blast; see * Note |
| 1 |
pn |
Fresh thyme |
| 1/2 |
c |
Fresh bread crumbs |
| 1 |
|
Red fish – (4 to 5 lbs); cleaned, scaled, |
|
|
And gutted |
| 1 |
c |
Chopped tomatoes -; (to 1 1/2 cups) |
|
|
Extra-virgin olive oil; for drizzling |
|
|
Blanched white asparagus; for serving |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat oven to 400 degrees. Heat 1 tablespoon oil in a small skillet, add
half of chopped vegetable mirepoix and saute 2 to 3 minutes until softened;
season to taste with salt and pepper. Add chorizo and leeks and cook 2
minutes. Add shrimp, toss to mix and season with Bayou Blast and thyme. Add
bread crumbs and cook a few moments more, just until mixture is heated
through. Transfer to a bowl to cool. Taste and adjust seasoning. Open a
pocket in top of fish by cutting down one side of the backbone. Pocket
should be about 6-inches wide. Season pocket and stomach cavity generously
with salt, pepper and Creole spice; transfer fish to a baking sheet. Stuff
half of stuffing into pocket and remainder into cavity. Brush entire fish
with olive oil. Make a salsa: Combine tomatoes with remaining cup of
chopped vegetable mirepoix and about 1 1/2 tablespoons oil; season with
Creole spice. Spoon salsa over entire fish. Roast 20 minutes, until just
cooked through. To serve, transfer fish to a large platter and drizzle with
extra-virgin olive oil. Remove fish from bone at table. This recipe yields
3 to 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-128 broadcast 01-19-1998) 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
03-21-1998
Recipe by: Emeril Lagasse
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