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Pan-Crispy Fish With Jambalaya Grits
Food & Wine Archives
4 servings
Jambalaya Grits *
1 tablespoon olive oil
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
Salt
Cayenne pepper
1 tablespoon chopped garlic
1/2 cup peeled, seeded and chopped fresh tomatoes
4 ounces andouille or smoked sausage, cut into small dice
4 ounces ham, cut into small dice
4 ounces Louisiana crawfish tails
Essence
3 cups beef stock
3 cups whole milk
2 cups grits
1 cup grated white cheddar cheese
Scallions
Pan-crispy fish
Four 6-ounce firm white fish fillets, such as redfish, snapper or trout
2 cups all-purpose flour
Essence
1/2 cup Creole Mustard or whole grain mustard
2 tablespoons heavy cream
1/2 cup vegetable oil
1.
Make the jambalaya grits: In large saucepan, heat the olive oil. Add
the onions, bell peppers and celery and season with salt and cayenne. Sauté
for
2 to 3 minutes, or until wilted. Add the garlic and tomatoes and sauté for 2
minutes. Add the sausage and ham and cook for 2 minutes. Add the
crawfish and season with Essence. Add the stock and milk and bring to a
boil. Reduce to a simmer and stir in the grits. Stir for 30 seconds, then
add
the cheese and stir until melted. Cook, uncovered, for 4 to 5 minutes, or
until the grits are tender and creamy. Stir in the scallions and season to
taste with salt and cayenne.
2. Make the pan-crispy fish: Season both the fish and flour with
Essence. Whisk the mustard and cream together. Spread both sides of each
fillet with the mustard. Dredge the fillets in the seasoned flour.
3. In a large sauté pan, heat the oil. When the oil is hot, pan-fry the fish
for 3 to 4 minutes on each side or until golden. Remove and drain on paper
towels. Season the fish with Essence and serve with the grits.
--Emeril Lagasse
* The recipe for Jambalaya Grits also appears in
 
Every Day's a Party
by Emeril Lagasse with Marcelle Bienvenu and Felicia
Willett, 1999, William Morrow & Co.
New
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
Featured
Archive Recipes:
Emeril's
Panfried Catfish with Lemon and Garlic
Sautéed
Louisiana Redfish
Pan-Sauteed Catfish with Cajun Crawfish Butter
Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette
Emeril's
Shrimp and Grits
Index - Fish Recipe Archives
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