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Recipe Name: Andouille Crusted Redfish With Shoestring Potatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

6 Tablespoon(s) Olive oil, divided
2 Zucchini, 1-inch slices
sliced lengthwise
2 Yellow, 1-inch squash
slices sliced lengthwise
2 Eggplant, 1-inch slices
1 Cup(s) Roasted pecans pieces
2 Teaspoon(s) Chopped garlic
1/4 Cup(s) Chopped green onions
3/4 Cup(s) Worcestershire sauce
2 Whole Lemons, skin pith
2 Bay leaves
3/4 Pound(s) Cold butter, cubed
3 Ounce(s) Andouille sausage, finely
1 Cup(s) Bread crumbs
1 Tablespoon(s) Bayou Blast, see * Note
4 Redfish fillets -, 6 to 8
oz ea
2 Cup(s) Shoestring potatoes, fried
seasoned with
Salt and pepper
1 Tablespoon(s) Brunoise red peppers
1 Tablespoon(s) Brunoise yellow peppers
1 Tablespoon(s) Chopped chives
1/4 Cup(s) Grated parmesan cheese
Salt, to taste
Freshly-ground white pepper
to taste
Note: See the Bayou Blast - {Emerils Creole Seasoning} recipe which is
included in this collection. Preheat the oven to 450 degrees. Season
the vegetables with 2 tablespoons of olive oil. Season with salt and
pepper. Place the vegetables in a roasting pan and roast for 10
minutes. Remove the vegetables from the oven and cool. Dice the
vegetables and set aside. In a large saute pan, heat 1 tablespoon of
the olive oil. Saute the roasted vegetables, pecans, and garlic for 2
minutes. Season with salt and pepper. Stir in the green onions and
keep warm. In a saucepan, combine the Worcestershire sauce, lemons and
bay leaves. Bring the liquid up to a simmer and simmer the liquid
until it reduces by 2/3, about 4 minutes. Whisk the cold butter cubes
into the sauce, a cube at a time, until all the butter is
incorporated. The sauce should be thick and coat the back of a spoon.
Keep the sauce warm. In a hot saute pan, render the andouille sausage
for 2 minutes. Remove from the heat and cool the sausage completely.
Turn the cooled sausage into a mixing bowl. Stir in the bread crumbs.
Season the fillets with the Bayou Blast. In a large, oven- proof saute
pan, heat the remaining olive oil. When the oil is hot, add the
redfish, presentation side down first. Saute the redfish for 4 minutes
on the first side and carefully flip over. Cover the top of each
fillet with a quarter of the andouille crust. Place the saute pan in
the oven and cook for 5 minutes. To assemble, spoon the sauce in the
center and around the rim of each plate. Mound the shoestrings in the
center of each plate. Place three piles of the relish around the
shoestrings of each plate. Gently lay each fillet on the pile of
shoestring potatoes. Garnish the plates with red and yellow peppers,
chives and cheese. This recipe yields 4 servings. Comments: The
original recipe title as listed is Andouille Crusted Redfish With A
Roasted Pecan Vegetable Relish, Meuniere Sauce And A Pile Of
Shoestring Potatoes. Recipe Source: EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A11 broadcast 01-31-1997)
Downloaded from their Web-Site - Formatted for
MasterCook by MR MAD, aka Joe Comiskey -
03-23-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 443
Calories From Fat: 216
Total Fat: 24.6g
Cholesterol: 5.5mg
Sodium: 1058.7mg
Potassium: 1324.1mg
Carbohydrates: 48.6g
Fiber: 10.9g
Sugar: 16.7g
Protein: 11.3g

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