Recipe courtesy of Emeril Lagasse
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 (6-ounce) Grouper fillets
  • Creole seasoning
  • 4 tablespoons olive oil
  • 1 medium eggplant, peeled and diced
  • 1 cup chopped yellow onions
  • Salt
  • Freshly ground black pepper
  • 1/2 cup peeled, seeded and chopped fresh Italian plum tomatoes
  • 1/4 pound large green olives, stuffed with pimientos, halved
  • 1 tablespoon chopped garlic
  • 3 tablespoons chopped green onions, green parts only
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon shredded fresh basil leaves
  • 1/2 teaspoon chopped fresh thyme leaves
  • 2 cups veal reduction
  • Celery Root Mashed Potatoes, recipe follows
CELERY ROOT MASHED POTATOES
  • 1 pound celery root, peeled and cubed
  • 3/4 pound Idaho potatoes, peeled and cubed
  • Salt
  • Freshly ground white pepper
  • 3 tablespoons butter
  • 1/2 cup milk

Directions

Season both sides of the fillets with Creole seasoning. Heat a large non-stick saute pan, over medium heat, add 2 tablespoons of the oil. Sear the fillets for 2 to 3 minutes on each side. Remove from the pan and set aside. Add the eggplant and onions to the pan. Season with salt and pepper. Saute for 3 to 4 minutes. Add the tomatoes, olives, garlic, green onions, and herbs. Season with salt and pepper. Saute for 2 minutes. Add the reduction and bring to a boil. Simmer for 2 minutes. Return the fillets to the pan. Cook for another 2 minute, basting the fillets with the sauce. Remove from the heat. To serve, mound the potatoes in the center of each plate. Lay each fillet on top of the potatoes. Spoon the sauce around the grouper. Garnish with parsley.

CELERY ROOT MASHED POTATOES

Put the celery root and potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 15 to 20 minutes. Drain, then return the potatoes to the pot. Add the butter and stir and mash until it melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot.

Recipe courtesy of Emeril Lagasse, 1999

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