Roasted stuffed red fish

3 servings

Ingredients

Quantity Ingredient
3.00 tablespoon olive oil - (approx); plus
1 extra olive oil; for brushing fish
⅔ cup chopped onion; plus
⅔ cup chopped celery; plus
⅔ cup chopped green bell pepper
1 (for 2 cups mirepoix; in all)
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 cup chopped chorizo sausage - (abt 1 li; nk), rendered, d
1.00 cup chopped leeks; white parts only
½ cup chopped cooked shrimp or crawfish
1 bayou blast; see * note
1.00 pinch fresh thyme
½ cup fresh bread crumbs
1.00 red fish - (4 to 5 lbs); cleaned, scaled,
1 and gutted
1.00 cup chopped tomatoes -; (to 1 1/2 cups)
1 extra-virgin olive oil; for drizzling
1 blanched white asparagus; for serving

Directions

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

Preheat oven to 400 degrees. Heat 1 tablespoon oil in a small skillet, add half of chopped vegetable mirepoix and saute 2 to 3 minutes until softened; season to taste with salt and pepper. Add chorizo and leeks and cook 2 minutes. Add shrimp, toss to mix and season with Bayou Blast and thyme. Add bread crumbs and cook a few moments more, just until mixture is heated through. Transfer to a bowl to cool. Taste and adjust seasoning. Open a pocket in top of fish by cutting down one side of the backbone. Pocket should be about 6-inches wide. Season pocket and stomach cavity generously with salt, pepper and Creole spice; transfer fish to a baking sheet. Stuff half of stuffing into pocket and remainder into cavity. Brush entire fish with olive oil. Make a salsa: Combine tomatoes with remaining cup of chopped vegetable mirepoix and about 1½ tablespoons oil; season with Creole spice. Spoon salsa over entire fish. Roast 20 minutes, until just cooked through. To serve, transfer fish to a large platter and drizzle with extra-virgin olive oil. Remove fish from bone at table. This recipe yields 3 to 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-128 broadcast 01-19-1998) Downloaded from their Web-Site -

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

03-21-1998

Recipe by: Emeril Lagasse

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