Cornmeal Crusted Redfish With A Spicy Red Bean Sauce

Recipe Ingredients

8		Redfish fillets - (8 oz ea)
		Salt - to taste
		Cayenne pepper - to taste
1 cup	62g / 2.2oz	Yellow cornmeal
1 cup	62g / 2.2oz	Masa flour
		Oil - for pan-frying
2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Andouille 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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