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Ingredients

• 4 (6-ounce) Grouper fillets
• Creole seasoning
• 4 tablespoons olive oil
• 1 medium eggplant, peeled and diced
• 1 cup chopped yellow onions
• Salt
• Freshly ground black pepper
• 1/2 cup peeled, seeded and chopped fresh Italian plum tomatoes
• 1/4 pound large green olives, stuffed with pimientos, halved
• 1 tablespoon chopped garlic
• 3 tablespoons chopped green onions, green parts only
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon shredded fresh basil leaves
• 1/2 teaspoon chopped fresh thyme leaves
• 2 cups veal reduction
• Celery Root Mashed Potatoes

Description

Seared Grouper With Peasant Meat Juices

Emerils