Yield: 4 servings
|3.00 tablespoon||olive oil; divided|
|20.00||jalapenos; stemmed, cut crosswi|
|1||; into 1/8 slices|
|1.00 tablespoon||minced garlic|
|½ cup||chopped onions|
|1.00 cup||distilled white vinegar|
|4.00||six-ounce shark steaks|
|1.00||recipe lobster and haricot vert rel; ish, see * note|
|1||emeril's essence; see * note|
|4.00||ups shoestring potatoes; fried|
|1||brunoise red peppers|
|1||brunoise yellow peppers|
* Note: See the "Lobster And Haricot Vert Relish" and "Emeril's Essence Information" recipes which are included in this collection.
Preheat the grill. In a non-reactive saucepan, heat 1 tablespoon olive oil. When the oil is hot, combine the jalapenos (should be about 2½ cups), garlic, and onions. Season with salt and pepper.
Saute for 3 minutes. Add the water and cook for 20 minutes. Remove from the heat and allow to steep until the mixture comes to room temperature. In a food processor, puree the mixture until smooth.
With the machine running, pour the vinegar in a steady stream into the mixture. Check the seasoning. ** The sauce is better if it is allowed to age for 2 weeks before serving. Season the shark with olive oil and Emeril's Essence. Place the shark on the grill and cook for 4 minutes on each side for medium. Arrange the Lobster And Haricot Vert Relish around the edges of the plate. Mound the shoestring potatoes in the center of the plate. Lay the fish directly on top of the potatoes. Spoon the sauce over the fish and around the plate. Garnish with peppers, chives, and Essence. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2395 broadcast 12-17-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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