Recipe courtesy of Robert Irvine
Episode: Mall Madness
Total:
45 min
Active:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Cream sauce for leeks:
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 onions, chopped
  • 1 cup white wine
  • 6 leeks, white and tender green parts only, thoroughly soaked in salt water to release grit, and sliced on the diagonal into 1/2-inch pieces
  • 1/4 cup cornstarch
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan, preferably Parmigiano-Reggiano
  • Salt and pepper
Fish:
  • 12 (3-ounce) tilapia fillets (these are thin fillets, so each person will get about 2 fillets)
  • 1 1/2 cups cornmeal
  • 1 1/2 cups semolina flour
  • 2 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning
  • 1 teaspoon salt
  • 1 to 2 cups milk, as needed to moisten fish
  • 1/4 cup olive oil
  • 2 tablespoons unsalted butter
  • 2 fresh lemons, sliced
  • 12 sprigs fresh parsley (about 2 ounces)

Directions

To begin the creamed leeks, heat the olive oil and butter in a medium saute pan over medium heat and saute the onions until translucent. Deglaze the pan with wine and add the leeks, cooking gently until the liquid is almost all gone. Make a slurry by gradually adding the cornstarch to the cream, and then whisk in the Parmesan. When the wine has mostly evaporated, stir the slurry mixture into the leeks, season with salt and pepper, and reduce heat to a simmer to allow reducing and thickening. Set aside in a warm place.

Slice each fish fillet in half lengthwise. In a plastic bag, shake together cornmeal, flour, garlic pepper seasoning, and salt. Moisten fish by dipping in milk and shake in bag to coat with cornmeal mixture. Heat olive oil and butter over medium heat in a large skillet, and cook each side of coated fish until golden brown. Do not overcook the fish - it is done when it springs back upon gentle prodding.

Spoon some leek ragout in the middle of serving plate, top with tilapia, and garnish with parsley and lemon slices.

IDEAS YOU'LL LOVE

Salmon over Creamed Leeks with Apple Butter Sauce

Sea Scallops over Leeks with Mango Curry Chutney Sauce

"V" is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis

Roasted Duck Breast over Root Vegetables Ragout with Apple Cider and Calvados Sauce

Recipe courtesy of Grasslands Entertainment

Lamb Ragout

Duck Ragout

Recipe courtesy of Emeril Lagasse

Bean Ragout

Recipe courtesy of Andrea Curto-Randazzo

Duck Ragout

Recipe courtesy of Emeril Lagasse

Leek Rings

Recipe courtesy of Alton Brown

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here