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Ingredients

• ANDOUILLE AND FAVA BEAN RELISH:
• 1 tablespoon olive oil
• 8 ounces (1 cup) chopped andouille sausage
• 1/4 cup chopped onions
• 1 cup fresh or frozen (and thawed) fava beans, blanched in salted water for 1 minute and peeled
• 1/4 cup peeled, seeded, and chopped Italian plum tomatoes
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• TOMATO FENNEL VINAIGRETTE:
• 1/4 cup olive oil
• 1 teaspoon chopped garlic
• 1/2 teaspoon fennel seed
• 3/4 cup peeled, seeded, and finely chopped plum tomatoes
• 1/4 cup white wine
• 1 teaspoon tomato paste
• 2 tablespoons sherry wine vinegar
• 1 teaspoon chopped oregano
• 1 teaspoon chopped chives
• 1/4 teaspoon fresh cracked black pepper
• 1/4 teaspoon salt
• 4 (5-ounce) catfish fillets
• 2 teaspoons Essence
• 2 tablespoons Dijon mustard
• 1 cup chopped assorted soft fresh herbs, such as basil, mint, parsley, chervil, cilantro, oregano, chives
• 2 teaspoons olive oil

Description

Herb Crusted Catfish With Tomato Fennel Vinaigrette' And Andouille And Fava Bean Relish

Emerils