Cornmeal Crusted Lemonfish With Grilled Onion And Potato

Recipe Ingredients

1/2 cup	31g / 1.1oz	Chopped onions
1/2 cup	31g / 1.1oz	Chopped green onions
1/4 cup	27g / 1oz	Chopped celery
2 teaspoons	10ml	Chopped garlic
2 tablespoons	30ml	Capers
1/4 cup	59ml	Creole or whole grain mustard
2 tablespoons	30ml	Finely-chopped parsley leaves
1		Fresh lemon - juiced
3/4 cup	177ml	Olive oil
1 lb	454g / 16oz	Lump crab meat - picked over
1 lb	454g / 16oz	Yellow onion - cut 1/4" rings (large)
		Drizzle of olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	New potatoes - thinly sliced
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
4		Lemonfish or Ling fillets - (6 oz ea)
		(or any other slightly firm white fish)
1/2 cup	31g / 1.1oz	Cornmeal
		Emeril's Essence - see * Note
1/4 cup	59ml	Vegetable oil
2 tablespoons	30ml	Thinly-sliced green onion, green part only

Recipe Instructions

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

Preheat the grill.

Using a food processor, fitted with a metal blade, combine the egg, onions, green onions, celery, garlic, mustard, parsley and lemon juice. Puree until smooth. Season with salt and pepper. With the machine running and in a steady stream add the oil. Process until all of the oil is incorporated and the mixture is thick. Season with salt and pepper.

In a mixing bowl, toss the crabmeat with 1/2 of the Ravigote, reserving the other half for a later use. Season with salt and pepper.

Season the onion rings with a drizzle of olive oil, salt and pepper. Place the onions on the grill and cook for about 2 to 3 minutes on each side. Remove the onions and set aside.

In a large saute pan, over medium heat, add the olive oil. Season the potatoes with salt and pepper. When the oil is hot add the potatoes. Saute for about 4 to 6 minutes or until the potatoes start to brown. Season the fillets with salt and pepper. Season the cornmeal with Essence. Dredge the fillets in the cornmeal, coating completely.

In another large saute pan, over medium heat, add the vegetable oil. When the oil is hot, pan-fry the fillets until golden, about 4 minutes on each side. Add the onions and continue to saute for 4 minutes. Add the parsley to the potato mixture. Mix well.

Remove the fillets and drain on paper towels.

To serve, spoon the ravigote in the center of each plate. Spoon some of the potatoes in the center of the sauce. Lay the fillets directly on top of the potatoes. Garnish with green onions.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C08)

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