Yield: 4 servings
Measure | Ingredient |
---|---|
24.00 ounce | pompano fillets -; (four 6-oz fillets) |
1 \N | (or other firm; white-fleshed fish such |
1 \N | as; escolar or skate) |
2.00 tablespoon | bayou blast - {emerils creole seas; oning}, see * |
1.00 tablespoon | oil; to 2 tbsps |
¼ cup | chopped green olives |
¼ cup | chopped black olives |
¼ cup | chopped tomatoes |
¼ cup | diced grilled eggplant |
2.00 tablespoon | chopped onion |
1.00 tablespoon | mashed roasted garlic cloves |
1½ teaspoon | chopped rosemary |
1½ teaspoon | chopped thyme |
1.00 cup | veal stock |
½ \N | stick chilled butter; cut in small pieces |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
* Note: See the Bayou Blast - {Emerils Creole Seasoning} recipe which is included in this collection.
Season fish fillets with Bayou Blast - {Emerils Creole Seasoning}.
Heat oil in a saute pan, add fillets and sear until golden-brown.
Turn carefully and sear second side until golden-brown. Add olives, tomatoes, eggplant, onion, garlic, and herbs. Stir vegetables around taking care not to break fish, 3 minutes. Add stock, bring to a boil, lower heat and simmer to reduce slightly, carefully turning fillets several times to cook evenly. Whisk in butter a few pieces at a time, and adjust seasonings to taste with salt and pepper. Serve fish with generous spoonfuls of sauce and vegetables. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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