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, recipe follows
- 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
Food Network Invites You To Try This Herb-Crusted Catfish With Tomato-Fennel Vinaigrette, And Andouille And Fava Bean Relish Recipe From Emeril Lagasse.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter