Linguica Crusted Redfish With Portuguese Olive-Tomato Sauce

Recipe Ingredients

1		Onion - coarsely chopped
2 teaspoons	10ml	Chopped garlic
2 tablespoons	30ml	Olive oil
2 lbs	908g / 32oz	Roma tomatoes - peeled, cored,
		And coarsely chopped
2/3 cup	157ml	Black olives, such as kalamata - pitted, halved
		Salt - to taste
		Freshly-ground black pepper - to taste
		Fried Calamari
1 lb	454g / 16oz	Calamari - thawed, and
		Cut into 1/4" slices
1/2 cup	118ml	Buttermilk
		Creole Seasoning - see * Note
1 cup	237ml	Masa harina
1 cup	62g / 2.2oz	Flour
1/2 lb	227g / 8oz	Feta cheese - crumbled
		Linguica Crusted Redfish
10 oz	284g	Linguica - finely chopped
2/3 cup	97g / 3.4oz	Bread crumbs - to bind
8		Redfish fillets
		Creole Seasoning - see * Note
4 tablespoons	60ml	Olive oil

Recipe Instructions

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

For the Portuguese olive-tomato sauce: In a saucepan saute onion and garlic in olive oil over medium heat until translucent, about 5 minutes. Add tomatoes and olives and continue to cook until sauce is thick and most excess liquid has evaporated, about 25 minutes. Season with salt and pepper, to taste and serve warm with linguica crusted redfish and fried calamari.

For the fried calamari: In a mixing bowl, marinate the calamari in the buttermilk with 2 tablespoons Creole Seasoning and allow to sit for 20 minutes.

In a large bowl, combine masa harina and flour along with 2 tablespoons Creole seasoning. Dredge the calamari in the flour mixture and sift to remove any excess. Deep fry calamari until golden, 2 to 3 minutes, stirring constantly to prevent from sticking together. Drain on paper towels, season with creole seasoning, and serve on top of redfish along with Portuguese olive-tomato sauce. Garnish with feta cheese.

For the linguica crusted redfish: Preheat the oven to 400 degrees. In a skillet, cook linguica over medium heat until most fat has rendered. Add bread crumbs and mix well. Set aside.

Season redfish on both sides with Creole Seasoning.

In 1 large or 2 small skillets heat olive oil until very hot and sear redfish for about 3 minutes, or until you have a nice golden color. Turn fillets over and carefully remove any excess fat from the skillet.

Divide linguica mixture between fillets and bake for 5 minutes. Remove and serve immediately with Portuguese olive-tomato sauce.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A04) - from the - TV FOOD NETWORK

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