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Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta (Emeril Lagasse) Recipe

Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta (Emeril Lagasse) Recipe

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Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta (Emeril Lagasse)

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Ingredients:

Serving

1 onion, coarsely chopped
2 tsp chopped garlic
2 tbsp olive oil
2 lb roma tomatoes, peeled, cored and coarsely chopped
2/3 cup black olives (such as kalamata), pitted and halved
salt and pepper
1 lb 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 lb feta, crumbled
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
10 oz finely chopped linguica
2/3 cup bread crumbs , to bind
8 redfish fillets
creole seasoning
4 tbsp olive oil

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	597.03 Kcal (2500 kJ)
Calories from fat	285.96 Kcal
		% Daily Value*
Total Fat	31.77g	49%
Cholesterol	168.7mg	56%
Sodium	3374.95mg	141%
Potassium	667.37mg	14%
Total Carbs	51.14g	17%
Sugars	8.29g	33%
Dietary Fiber	7.77g	31%
Protein	26.63g	53%
Vitamin C	42.4mg	71%
Vitamin A	0.6mg	21%
Iron	3.3mg	18%
Calcium	590.2mg	59%

Amount Per 100 g
Calories	159.52 Kcal (668 kJ)
Calories from fat	76.41 Kcal
		% Daily Value*
Total Fat	8.49g	49%
Cholesterol	45.08mg	56%
Sodium	901.75mg	141%
Potassium	178.32mg	14%
Total Carbs	13.66g	17%
Sugars	2.22g	33%
Dietary Fiber	2.07g	31%
Protein	7.12g	53%
Vitamin C	11.3mg	71%
Vitamin A	0.2mg	21%
Iron	0.9mg	18%
Calcium	157.7mg	59%

* 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.