Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta
- 1 onion, coarsely chopped
- 2 teaspoons chopped garlic
- 2 tablespoons olive oil
- 2 pounds Roma tomatoes, peeled, cored and coarsely chopped
- 2/3 cup black olives (such as Kalamata), pitted and halved
- Salt and pepper
- 1 pound calamari, thawed, cut into 1/4-inch slices
- 1/2 cup buttermilk
- Creole seasoning, recipe follows
- 1 cup masa harina
- 1 cup flour
- 1/2 pound feta, crumbled
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- For the linguica crusted redfish:
- 10 ounces finely chopped linguica
- 2/3 cup bread crumbs, to bind
- 8 redfish fillets
- Creole seasoning
- 4 tablespoons olive oil
For the Portuguese olive-tomato sauce: In a saucepan saute onion and garlic in olive oil over medium heat until translucent, about 5 minutes. Add tomatoes and olives and continue to cook until sauce is thick and most excess liquid has evaporated, about 25 minutes. Season with salt and pepper, to taste and serve warm with linguica crusted redfish and fried calamari.
For the fried calamari: In a mixing bowl, marinate the calamari in the buttermilk with 2 tablespoons creole seasoning and allow to sit for 20 minutes. In a large bowl, combine masa harina and flour along with 2 tablespoons creole seasoning. Dredge the calamari in the flour mixture and sift to remove any excess. Deep fry calamari until golden, 2 to 3 minutes, stirring constantly to prevent from sticking together. Drain on paper towels, season with creole seasoning, and serve on top of redfish along with Portuguese olive-tomato sauce. Garnish with feta.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.For the linguica crusted redfish:
Preheat the oven to 400 degrees F. In a skillet, cook linguica over medium heat until most fat has rendered. Add bread crumbs and mix well. Set aside.
Season redfish on both sides with creole seasoning.
In 1 large or 2 small skillets heat olive oil until very hot and sear redfish for about 3 minutes, or until you have a nice golden color. Turn fillets over and carefully remove any excess fat from the skillet. Divide linguica mixture between fillets and bake for 5 minutes. Remove and serve immediately with Portuguese olive-tomato sauce.
Recipe courtesy Emeril Lagasse, 2000
Recipe courtesy of Paul Young