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Cornmeal Crusted Redfish with a Spicy Red Bean Sauce, Grilled Green Onions Coulis, Homemade Andouille Sausage and Southern Style Hushpuppies (Emeril Lagasse) Recipe

Cornmeal Crusted Redfish with a Spicy Red Bean Sauce, Grilled Green Onions Coulis, Homemade Andouille Sausage and Southern Style Hushpuppies (Emeril Lagasse) Recipe

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Cornmeal Crusted Redfish with a Spicy Red Bean Sauce, Grilled Green Onions Coulis, Homemade Andouille Sausage and Southern Style Hushpuppies (Emeril Lagasse)

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Ingredients

Count

Nutrition

1011

Calories

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Ingredients:

Serving

8 (8-oz) redfish fillets
salt and cayenne
1 cup yellow cornmeal
1 cup masa flour
oil for pan-frying
2 tbsp olive oil
1 lb link andouille sausage, cut into 8 each (2-oz) portions
spicy red bean sauce
grilled green onion coulis
hushpuppies
16 grilled green onions
1/2 lb bacon, chopped
1 onion, chopped
2 celery stalk, chopped
1 carrot, peeled and chopped
1 green pepper, chopped
salt and pepper
2 tbsp chopped garlic
1 1/2 cups peeled, seeded and chopped tomatoes
4 bay leaves
1 tbsp chili powder
1 lb red beans , soaked overnight and drained
2 quarts chicken stock
1 egg
2 tsp dijon mustard
1 tsp chopped garlic
juice of 1 lemon
1 bunch green onions, grilled
1 cup vegetable oil
in a food processor with a metal blade, combine the egg, mustard, garlic, lemon juice and green onions. puree the mixture for 1 minute or until smooth. in a steady stream, with the machine running, slowly add the oil until the all the oil is incorporated and the sauce is slightly thick. season the sauce with salt and pepper.
yields: about 2 cups

Directions:

Season each fillet with salt and cayenne. In a pie pan, combine the cornmeal and masa together. Season the mixture with salt and cayenne. In a large saute pan, heat enough oil to pan-fry the fish. When the oil is hot, carefully lay the fish in the oil. Fry half of the fish for 3-4 minutes on each side, or until the fillets are golden and crispy. Remove the fillets from the oil and drain on a paper-lined plate. Repeat the process for the remaining fillets. Season the fish with salt and cayenne. In a saute pan, heat the olive oil. When the oil is hot, sear the andouille sausage for 2 minutes on each side and remove from the pan. Drain the sausage on a paper-lined plate. To assemble, spoon a small pool of the Spicy Red Bean Sauce in the center of the plate. Lay the fillet in the center of the sauce. Drizzle the Grilled Green Onions Coulis over the fish and around the rim. Garnish the plate with the hushpuppies, sausage and green onions
Spicy Red Bean Sauce:
In a saucepan, render the bacon for 5 minutes. Add the onions, celery, carrots, and peppers. Saute the vegetables for 5 to 6 minutes or until the vegetables start to wilt. Season with salt and pepper. Stir in the garlic, tomatoes, bay leaves, and chili powder. Saute for 1 minute. Add the beans and chicken stock. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 to 2 1/2 hours, or until the beans are tender and creamy. Remove the beans from the heat. Using a hand-held blender, puree the beans until smooth. Add a little water if the beans are too dry. Strain the sauce through a fine mesh strainer. Discard the strained mixture. Reseason the sauce with salt and pepper if necessary.
Yield: about 1 1/2 quarts of sauce
HUSHPUPPIES
1 cup flour
1/2 cup yellow cornmeal
1/2 cup masa flour
1 tablespoon baking powder
2 teaspoons salt
1/2 cup chopped onions
1/2 cup chopped bell peppers
1 tablespoon chopped garlic
3 eggs, beaten
1 cup milk
1/2 cup vegetable oil
1/2 teaspoon
Tabasco hot sauce
2 teaspoons Worcestershire sauce
Oil for frying
Salt and pepper
Preheat the fryer. In a mixing bowl, combine all the dry ingredients. Stir in the onions, bell peppers, and garlic. Stir in the eggs, milk, oil, Tabasco sauce, and Worcestershire sauce. Mix the batter until all the ingredients are incorporated. Carefully spoon a tablespoon of the batter at a time into the hot oil. Fry the hushpuppies until golden brown, stirring constantly for overall browning, about 3 minutes. Remove the hushpuppies from the oil and drain on a paper-lined plate. Season with salt and pepper.
Yield: about 2 dozen hushpuppies

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1011.3 Kcal (4234 kJ)
Calories from fat	544.43 Kcal
		% Daily Value*
Total Fat	60.49g	93%
Cholesterol	93.65mg	31%
Sodium	1002.91mg	42%
Potassium	1431.42mg	30%
Total Carbs	80.93g	27%
Sugars	11.12g	44%
Dietary Fiber	13.2g	53%
Protein	40.71g	81%
Vitamin C	27.8mg	46%
Vitamin A	0.1mg	3%
Iron	6.6mg	37%
Calcium	126.8mg	13%

Amount Per 100 g
Calories	170.8 Kcal (715 kJ)
Calories from fat	91.95 Kcal
		% Daily Value*
Total Fat	10.22g	93%
Cholesterol	15.82mg	31%
Sodium	169.39mg	42%
Potassium	241.76mg	30%
Total Carbs	13.67g	27%
Sugars	1.88g	44%
Dietary Fiber	2.23g	53%
Protein	6.87g	81%
Vitamin C	4.7mg	46%
Iron	1.1mg	37%
Calcium	21.4mg	13%

* 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.

Tastes

salty
savory
bitter
sweet

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