Braised scrod in white wine & fresh oregano

4 servings

Ingredients

Quantity Ingredient
¾ cup olive oil; plus
2.00 tablespoon olive oil
1½ pounds scrod fillets; cut 2x 2 pieces
¼ cup flour for dredging; seasoned with
1.00 teaspoon bayou blast - {emeril's creole seas; oning}, see *
1.00 teaspoon chopped garlic
½ cup pear or cherry tomatoes
¼ cup calamata olives; sliced
2.00 cup loosely packed oregano leaves; finely chopped
¼ cup dry white wine
1.00 teaspoon chopped lemon zest
¼ cup water
1 salt; to taste
1 freshly ground white pepper; to taste

Directions

* Note: See the Bayou Blast - {Emeril's Creole Seasoning} recipe which is included in this collection.

In a large frying pan heat olive oil over high heat until it is very hot. Meanwhile, dredge fish pieces in the seasoned flour, shaking off the excess. Carefully place all the fish pieces in the hot oil, and cook for 2 minutes on each side until golden brown. Drain on paper towels and set aside. In a large saute pan heat the remaining 2 tablespoons olive oil over medium heat. Add chopped garlic and cook for 30 seconds. Place the fish in the pan with tomatoes, calamata olives, fresh oregano, white wine, lemon zest, water, and salt and pepper. Cover and cook for 5 minutes over medium heat. Serve the sauce ladled over the fish. Tastes great served over rice. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2206 broadcast 08-19-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

10-26-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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