Seared Grouper With Peasant Meat Juices

Recipe Ingredients

4		Grouper fillets - (6 oz ea)
		Creole Seasoning - to taste
4 tablespoons	60ml	Olive oil
1 tablespoon	15ml	Eggplant - peeled and diced (medium)
1 cup	62g / 2.2oz	Chopped yellow onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Chopped peeled seeded fresh Italian plum t
1/4 lb	113g / 4oz	Large pimiento-stuffed green olives - halved
1 tablespoon	15ml	Chopped garlic
3 tablespoons	45ml	Chopped green onions, green parts only
1 tablespoon	15ml	Finely-chopped fresh parsley
1 tablespoon	15ml	Shredded fresh basil leaves
1/2 teaspoon	2.5ml	Chopped fresh thyme leaves
2 cups	474ml	Veal reduction
		Celery Root Mashed Potatoes - (see recipe)

Recipe Instructions

Season both sides of the fillets with Creole Seasoning. Heat a large non-stick saute pan, over medium heat, add 2 tablespoons of the oil. Sear the fillets for 2 to 3 minutes on each side. Remove from the pan and set aside.

Add the eggplant and onions to the pan. Season with salt and pepper. Saute for 3 to 4 minutes. Add the tomatoes, olives, garlic, green onions, and herbs. Season with salt and pepper. Saute for 2 minutes.

Add the reduction and bring to a boil. Simmer for 2 minutes. Return the fillets to the pan. Cook for another 2 minutes, basting the fillets with the sauce. Remove from the heat.

To serve, mound the potatoes in the center of each plate. Lay each fillet on top of the potatoes. Spoon the sauce around the grouper. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C62) - from the TV FOOD - NETWORK

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