Main
Recipes
Cornmeal Crusted Lemonfish with Grilled Onion and Potato Lyonnaise and Crabmeat Ravigote (Emeril Lagasse) Recipe

Cornmeal Crusted Lemonfish with Grilled Onion and Potato Lyonnaise and Crabmeat Ravigote (Emeril Lagasse) Recipe

Posted by

Rate It!

Cornmeal Crusted Lemonfish with Grilled Onion and Potato Lyonnaise and Crabmeat Ravigote (Emeril Lagasse)

Add your photo!

Ingredients

Count

Nutrition

923

Calories

Comments Print recipe

Ingredients:

Serving

1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 tsp chopped garlic
2 tbsp capers
1/4 cup creole or whole grain mustard
2 tbsp finely chopped parsley leaves
1 fresh lemon, juiced
3/4 cup olive oil
1 lb lump crab meat
1 large yellow onion, cut into 1/4-inch rings
drizzle of olive oil
salt
freshly ground black pepper
1 lb new potatoes, thinly sliced
2 tbsp olive oil
1 tbsp finely chopped fresh parsley leaves
4 (6-oz) fillets of lemonfish or ling (or any other type of slightly firm white fish)
1/2 cup cornmeal
essence , recipe follows
1/4 cup vegetable oil
2 tbsp thinly sliced green onions, (green part only )
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the grill.
Using a food processor, fitted with a metal blade, combine the egg, onions, green onions, celery, garlic, mustard, parsley and lemon juice. Puree until smooth. Season with salt and pepper. With the machine running and in a steady stream add the oil. Process until all of the oil is incorporated and the mixture is thick. Season with salt and pepper.
In a mixing bowl, toss the crabmeat with 1/2 of the Ravigote, reserving the other half for a later use. Season with salt and pepper.
Season the onion rings with a drizzle of olive oil, salt and pepper. Place the onions on the grill and cook for about 2 to 3 minutes on each side. Remove the onions and set aside.
In a large saute pan, over medium heat, add the olive oil.
Season the potatoes with salt and pepper. When the oil is hot add the potatoes. Saute for about 4 to 6 minutes or until the potatoes start to brown. Season the fillets with salt and pepper. Season the cornmeal with Essence. Dredge the fillets in the cornmeal, coating completely.
In another large saute pan, over medium heat, add the vegetable oil.
When the oil is hot, pan-fry the fillets until golden, about 4 minutes on each side. Add the onions and continue to saute for 4 minutes.
Add the parsley to the potato mixture. Mix well.
Remove the fillets and drain on paper towels.
To serve, spoon the ravigote in the center of each plate. Spoon some of the potatoes in the center of the sauce. Lay the fillets directly on top of the potatoes. Garnish with green onions.
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	922.72 Kcal (3863 kJ)
Calories from fat	627.72 Kcal
		% Daily Value*
Total Fat	69.75g	107%
Cholesterol	62.36mg	21%
Sodium	4160.05mg	173%
Potassium	807.08mg	17%
Total Carbs	53.2g	18%
Sugars	7.52g	30%
Dietary Fiber	10.45g	42%
Protein	25.33g	51%
Vitamin C	23.3mg	39%
Vitamin A	1.2mg	42%
Iron	43.3mg	241%
Calcium	170mg	17%

Amount Per 100 g
Calories	213.39 Kcal (893 kJ)
Calories from fat	145.17 Kcal
		% Daily Value*
Total Fat	16.13g	107%
Cholesterol	14.42mg	21%
Sodium	962.05mg	173%
Potassium	186.64mg	17%
Total Carbs	12.3g	18%
Sugars	1.74g	30%
Dietary Fiber	2.42g	42%
Protein	5.86g	51%
Vitamin C	5.4mg	39%
Vitamin A	0.3mg	42%
Iron	10mg	241%
Calcium	39.3mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.