Recipe courtesy of Emeril Lagasse
Episode: Fresh NOLA
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

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.

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