Roast smothered scrod with onion crisps
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | scrod fillets -; (5 oz ea) | |
| 1.00 | tablespoon | bayou blast - {emerils creole seas; oning}, see * |
| 1.00 | tablespoon | olive oil |
| 3.00 | cup | peeled; 1/2-diced eggplant, (abt |
| 8.00 | italian plum tomatoes; sliced vertically | |
| ½ | cup | chopped onions |
| 1.00 | tablespoon | minced garlic |
| 3.00 | tablespoon | chopped basil |
| 1.00 | teaspoon | salt |
| 1 | freshly-ground black pepper | |
| ½ | cup | pureed; peeled, seeded italian pl |
| 1 | tomatoes | |
| ½ | cup | chicken stock |
| 1 | onion crisps; see * note | |
Directions
* 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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