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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

Food Network Invites You To Try This Andouille Crusted Redfish With A Roasted Pecan Vegetable Relish, Meuniere Sauce And A Pile Of Shoestring Potatoes Recipe From Emeril Lagasse.

Food Network