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Cornmeal Crusted Redfish With A Spicy Red Bean Sauce

The original recipe title as listed is "Cornmeal Crusted Redfish With A Spicy Red Bean Sauce, Grilled Green Onions Coulis, Homemade Andouille Sausage And Southern Style Hush Puppies".

Type: Fish
Courses: Main Course
Serves: 8 people

Recipe Ingredients

8   Redfish fillets - (8 oz ea)
  Salt - to taste
  Cayenne pepper - to taste
1 cup 62g / 2.2ozYellow cornmeal
1 cup 62g / 2.2ozMasa flour
  Oil - for pan-frying
2 tablespoons 30mlOlive oil
1 lb 454g / 16ozAndouille Sausage link - cut into eight
  Two-ounce portions - see * Note
  Spicy Red Bean Sauce - see * Note
  Grilled Green Onion Coulis - see * Note
  Hushpuppies - see * Note
16   Grilled green onions

Recipe Instructions

* Note: See the "Andouille Sausage", "Spicy Red Bean Sauce", "Grilled Green Onion Coulis", and "Hushpuppies" recipes which are included in this collection.

Season each fillet with salt and cayenne. In a pie pan, combine the cornmeal and masa together. Season the mixture with salt and cayenne.

In a large saute pan, heat enough oil to pan-fry the fish. When the oil is hot, carefully lay the fish in the oil. Fry half of the fish for 3 to 4 minutes on each side, or until the fillets are golden and crispy. Remove the fillets from the oil and drain on a paper-lined plate. Repeat the process for the remaining fillets. Season the fish with salt and cayenne.

In a saute pan, heat the olive oil. When the oil is hot, sear the Andouille Sausage for 2 minutes on each side and remove from the pan. Drain the sausage on a paper-lined plate.

To assemble, spoon a small pool of the Spicy Red Bean Sauce in the center of the plate. Lay the fillet in the center of the sauce. Drizzle the Grilled Green Onions Coulis over the fish and around the rim. Garnish the plate with the Hushpuppies, sausage and green onions.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A34 broadcast 03-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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