Free Recipe Roasted Stuffed Red Fish
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Roasted Stuffed Red Fish Recipe
3 tb Olive oil – (approx); plus
Extra olive oil; for
-brushing fish
2/3 c Chopped onion; plus
2/3 c Chopped celery; plus
2/3 c Chopped green bell pepper
(for 2 cups mirepoix; in
-all)
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Chopped chorizo sausage –
-(abt 1 link); rendered,
-drained
1 c Chopped leeks; white parts
-only
1/2 c Chopped cooked shrimp or
-crawfish
Bayou Blast; see * Note
1 pn Fresh thyme
1/2 c Fresh bread crumbs
1 Red fish – (4 to 5 lbs);
-cleaned, scaled,
And gutted
1 c Chopped tomatoes -; (to 1
-1/2 cups)
Extra-virgin olive oil; for
-drizzling
Blanched white asparagus;
-for serving
Roasted Stuffed Red Fish Preparation
* Note: See the Bayou Blast – {Emeril”s Creole Seasoning} recipe which is included in this collection. Preheat oven to 400 degrees. Heat 1 tablespoon oil in a small skillet, add half of chopped vegetable mirepoix and saute 2 to 3 minutes until softened; season to taste with salt and pepper. Add chorizo and leeks and cook 2 minutes. Add shrimp, toss to mix and season with Bayou Blast and thyme. Add bread crumbs and cook a few moments more, just until mixture is heated through. Transfer to a bowl to cool. Taste and adjust seasoning. Open a pocket in top of fish by cutting down one side of the backbone. Pocket should be about 6-inches wide. Season pocket and stomach cavity generously with salt, pepper and Creole spice; transfer fish to a baking sheet. Stuff half of stuffing into pocket and remainder into cavity. Brush entire fish with olive oil. Make a salsa: Combine tomatoes with remaining cup of chopped vegetable mirepoix and about 1 1/2 tablespoons oil; season with Creole spice. Spoon salsa over entire fish. Roast 20 minutes, until just cooked through. To serve, transfer fish to a large platter and drizzle with extra-virgin olive oil. Remove fish from bone at table. This recipe yields 3 to 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-128 broadcast 01-19-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-21-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 3
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