Seared grouper with peasant meat juices
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Grouper fillets; (6-ounce) | |
| Creole seasoning | ||
| 4 | tablespoons | Olive oil |
| 1 | medium | Eggplant; peeled and diced |
| 1 | cup | Chopped yellow onions |
| Salt | ||
| Freshly ground black pepper | ||
| ½ | cup | Peeled; seeded and chopped |
| ; fresh Italian plum | ||
| ; tomatoes | ||
| ¼ | pounds | Large green olives; stuffed with |
| ; pimientos, halved | ||
| 1 | tablespoon | Chopped garlic |
| 3 | tablespoons | Chopped green onions; green parts only |
| 1 | tablespoon | Finely chopped fresh parsley |
| 1 | tablespoon | Shredded fresh basil leaves |
| ½ | teaspoon | Chopped fresh thyme leaves |
| 2 | cups | Veal reduction |
| Celery Root Mashed Potatoes; recipe follows | ||
Directions
Season both sides of the fillets with Creole seasoning. Heat a large non-stick saute pan, over medium heat, add 2 tablespoons of the oil. Sear the fillets for 2 to 3 minutes on each side. Remove from the pan and set aside. Add the eggplant and onions to the pan. Season with salt and pepper.
Saute for 3 to 4 minutes. Add the tomatoes, olives, garlic, green onions, and herbs. Season with salt and pepper. Saute for 2 minutes. Add the reduction and bring to a boil. Simmer for 2 minutes. Return the fillets to the pan. Cook for another 2 minute, basting the fillets with the sauce.
Remove from the heat. To serve, mound the potatoes in the center of each plate. Lay each fillet on top of the potatoes. Spoon the sauce around the grouper. Garnish with parsley.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1760 Calories (kcal); 78g Total Fat; (39% calories from fat); 209g Protein; 53g Carbohydrate; 383mg Cholesterol; 1564mg Sodium Food Exchanges: 0 Grain(Starch); 28 Lean Meat; 8½ Vegetable; ½ Fruit; 13 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC62 Converted by MM_Buster v2.0n.