Braised Scrod In White Wine And Fresh Oregano

Recipe Ingredients

3/4 cup	177ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
1 1/2 lbs	681g / 24oz	Scrod fillets - cut 2"x 2" pieces
1/4 cup	15g / 0.5oz	Flour for dredging - seasoned with
1 teaspoon	5ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1 teaspoon	5ml	Chopped garlic
1/2 cup	31g / 1.1oz	Pear or cherry tomatoes
1/4 cup	59ml	Calamata olives - sliced
2 cups	80g / 2.8oz	Loosely packed oregano leaves - finely chopped
1/4 cup	59ml	Dry white wine
1 teaspoon	5ml	Chopped lemon zest
1/4 cup	59ml	Water
		Salt - to taste
		Freshly ground white pepper - to taste

Recipe Instructions

* Note: See the Bayou Blast - {Emeril's Creole Seasoning} recipe which is included in this collection.

In a large frying pan heat olive oil over high heat until it is very hot.

Meanwhile, dredge fish pieces in the seasoned flour, shaking off the excess. Carefully place all the fish pieces in the hot oil, and cook for 2 minutes on each side until golden brown. Drain on paper towels and set aside.

In a large saute pan heat the remaining 2 tablespoons olive oil over medium heat. Add chopped garlic and cook for 30 seconds. Place the fish in the pan with tomatoes, calamata olives, fresh oregano, white wine, lemon zest, water, and salt and pepper. Cover and cook for 5 minutes over medium heat. Serve the sauce ladled over the fish. Tastes great served over rice.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2206 broadcast 08-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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