Andouille Crusted Black Drum with Sauteed Kale and Pecan Butter Sauce

Recipe courtesy of Emeril Lagasse

Show: Fresh Food Fast

Episode: Fresh NOLA

Andouille Crusted Black Drum with Sauteed Kale and Pecan Butter Sauce

Name: Andouille Crusted Black Drum with Sauteed Kale and Pecan Butter Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 black drum filets or your favorite fish filet; 2 1/2 cups fresh bread crumbs; 12 ounces andouille sausage, casing removed and food processed to a meal consistency, plus; 4 ounces, diced; Dash hot sauce (optional); 5 cloves garlic, chopped; 1 teaspoon crushed red pepper; 2 tablespoons Creole seasoning; 5 tablespoons olive oil; 1/4 red onion, sliced; 1/2 cup pecans; 1/2 cup white wine; 1/2 cup Worcestershire sauce; 4 tablespoons, unsalted butter; 3 scallions, chopped; 1 tablespoon chopped fresh flat-leaf parsley; 1 pound kale, cleaned, stemmed and torn; Salt and freshly ground black pepper, to taste

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Ingredients

4 black drum filets or your favorite fish filet

2 1/2 cups fresh bread crumbs

12 ounces andouille sausage, casing removed and food processed to a meal consistency, plus

4 ounces, diced

Dash hot sauce (optional)

5 cloves garlic, chopped

1 teaspoon crushed red pepper

2 tablespoons Creole seasoning

5 tablespoons olive oil

1/4 red onion, sliced

1/2 cup pecans

1/2 cup white wine

1/2 cup Worcestershire sauce

4 tablespoons, unsalted butter

3 scallions, chopped

1 tablespoon chopped fresh flat-leaf parsley

1 pound kale, cleaned, stemmed and torn

Salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 375 degrees F.
In a large mixing bowl, combine the bread crumbs, 12-ounces processed andouille sausage , 1 tablespoon Creole seasoning, and 3 tablespoons olive oil.
Heat a large nonstick saute pan over medium heat. Season both sides of the fish filets with the remaining Creole seasoning and add to a dry hot pan. Cook the fish for 2 minutes. Remove the filets from the saute pan, flipping the uncooked sides down on to a sheet pan. Top each filet with a generous amount of the bread crumb mixture and place in the oven for 5 to 8 minutes.
Heat a dry skillet to toast the pecans, about 3 minutes. Add the onions, 2 chopped garlic cloves, 4-ounces diced andouille and 1 tablespoon olive oil and saute for 2 minutes. Deglaze the pan with the wine and reduce. Add the Worcestershire sauce. Turn off the heat, add the butter, scallions, and parsley.
Heat another skillet over medium heat. Add the remaining olive oil, garlic, crushed red pepper and kale. Season the kale with salt and pepper, to taste. Saute until wilted.
To serve: First pour the sauce onto a platter. Top the sauce with the sauteed kale. Top the kale with the crusted fish filets.

Recipe copyright Emeril Lagasse, courtesy MSLO, Inc.

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Show: Fresh Food Fast

Episode: Fresh NOLA

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