Recipe courtesy of Emeril Lagasse
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Yield:
8 servings

Ingredients

  • 8 (8-ounce) redfish fillets
  • Salt and cayenne
  • 1 cup yellow cornmeal
  • 1 cup masa flour
  • Oil for pan-frying
  • 2 tablespoons olive oil
  • 1 pound link andouille sausage, cut into 8 each (2-ounce) portions
  • Spicy Red Bean Sauce (recipe follows)
  • Grilled Green Onion Coulis (recipe follows)
  • Hushpuppies
  • 16 grilled green onions
Spicy Red Bean Sauce:
  • 1/2 pound bacon, chopped
  • 1 onion, chopped
  • 2 celery stalk, chopped
  • 1 carrot, peeled and chopped
  • 1 green pepper, chopped
  • Salt and pepper
  • 2 tablespoons chopped garlic
  • 1 1/2 cups peeled, seeded and chopped tomatoes
  • 4 bay leaves
  • 1 tablespoon chili powder
  • 1 pound red beans, soaked overnight and drained
  • 2 quarts chicken stock
Grilled Green Onion Coulis:
  • 1 egg
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped garlic
  • Juice of one lemon
  • 1 bunch green onions, grilled
  • 1 cup vegetable oil
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

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.

HUSHPUPPIES

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.

Cook's Note

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.

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