Not as pretty as some, but tastes like heaven!
Make Sauce:
Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly.
Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Reheat on medium-low heat before serving.
Yield: 2 Cups
Sprinkle top of each fillet with Bayou Blast. Spread 1 teaspoon mustard on each fillet, and top with 1/2 cup of the grated potatoes, packing them down with a spatula; sprinkle each potato crust with 1/4 teaspoon of the salt and 2 turns of the pepper-mill. Heat oil in 2 non-stick skillets over high heat, using 1/4 cup oil per skillet. Using a spatula, gently slide 2 fillets into each skillet, crust side up, taking care to keep crust intact. Fry 2 minutes, then quickly and carefully flip fillets; fry crust side down until golden-brown, 2 to 3 minutes. To serve, pour Red Pepper Sauce onto each warmed plate and top with 1 fillet, crust side up; sprinkle with chopped chives.
Any creole seasoning will do; I like Tony Chacheras', or you can use my recipe for Bayou Blast as shown in the recipe link below.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (469g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 450 | ||
Calories from Fat: 221 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 131.1mg | 40 % | |
Sodium 503.3mg | 17 % | |
Potassium 918.6mg | 24 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10g | ||
Protein 44.4g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 450
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Bayou Blast - (Emeril's Creole Seasoning)
It's a component of this recipe
"Make a bunch for your Creole/Cajun dishes!" — Firebyrd
What would you serve with this? Link in another recipe.