Andouille Crusted Redfish with a Roasted Pecan Vegetable Relish' Meuniere Sauce and a Pile of Shoestring Potatoes

Ingredients

  • 6 tablespoons olive oil, in all
  • 2 (1-inch) slices of zucchini, sliced lengthwise
  • 2 (1-inch) slices of yellow squash, sliced lengthwise
  • 2 (1-inch) slices of eggplant, sliced lengthwise
  • 1 cup roasted pecans pieces
  • 2 teaspoons chopped garlic
  • 1/4 cup chopped green onions
  • 3/4 cup Worcestershire sauce
  • 2 whole lemons, skin and pith removed
  • 2 bay leaves
  • 3/4 pound cold butter, cubed
  • 3 ounces Andouille sausage, finely diced
  • 1 cup bread crumbs
  • 1 tablespoons Creole Seasoning
  • 4 each (6 to 8 ounces) redfish fillets
  • 2 cups shoestring potatoes, fried and seasoned with salt and pepper
  • 1 tablespoon brunoise red peppers
  • 1 tablespoon brunoise yellow peppers
  • 1 tablespoon chopped chives
  • 1/4 cup grated Parmesan cheese
  • Salt and white pepper

Description

Andouille Crusted Redfish With A Roasted Pecan Vegetable Relish' Meuniere Sauce And A Pile Of Shoestring Potatoes

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