Roasted Stuffed Red Fish Recipe - Cooking Index
Roasted Stuffed Red Fish Recipe - Cooking Index
| 3 tablespoons | 45ml | Olive oil - (approx) - plus |
| Extra olive oil - for brushing fish | ||
| 2/3 cup | 41g / 1.4oz | Chopped onion - plus |
| 2/3 cup | 73g / 2.6oz | Chopped celery - plus |
| 2/3 cup | 97g / 3.4oz | Chopped green bell pepper |
| (for 2 cups mirepoix, in all) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 146g / 5.1oz | Chopped chorizo sausage - (abt 1 link) - rendered, drained |
| 1 cup | 146g / 5.1oz | Chopped leeks, white parts only |
| 1/2 cup | 73g / 2.6oz | Chopped cooked shrimp or crawfish |
| Bayou Blast - see * Note | ||
| 1 | Fresh thyme | |
| 1/2 cup | 73g / 2.6oz | Fresh bread crumbs |
| 1 | Red fish - (4 to 5 lbs) - cleaned, scaled, | |
| And gutted | ||
| 1 cup | 62g / 2.2oz | Chopped tomatoes - (to 1 1/2 cups) |
| Extra-virgin olive oil - for drizzling | ||
| Blanched white asparagus - for serving |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat oven to 400 degrees.
Heat 1 tablespoon oil in a small skillet, add half of chopped vegetable mirepoix and saute 2 to 3 minutes until softened; season to taste with salt and pepper. Add chorizo and leeks and cook 2 minutes. Add shrimp, toss to mix and season with Bayou Blast and thyme. Add bread crumbs and cook a few moments more, just until mixture is heated through. Transfer to a bowl to cool. Taste and adjust seasoning.
Open a pocket in top of fish by cutting down one side of the backbone. Pocket should be about 6-inches wide. Season pocket and stomach cavity generously with salt, pepper and Creole spice; transfer fish to a baking sheet. Stuff half of stuffing into pocket and remainder into cavity. Brush entire fish with olive oil.
Make a salsa: Combine tomatoes with remaining cup of chopped vegetable mirepoix and about 1 1/2 tablespoons oil; season with Creole spice. Spoon salsa over entire fish. Roast 20 minutes, until just cooked through.
To serve, transfer fish to a large platter and drizzle with extra-virgin olive oil. Remove fish from bone at table.
This recipe yields 3 to 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-128 broadcast 01-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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