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Herb-Crusted Catfish with Tomato-Fennel Vinaigrette, and Andouille and Fava Bean Relish (Emeril Lagasse) Recipe

Herb-Crusted Catfish with Tomato-Fennel Vinaigrette, and Andouille and Fava Bean Relish (Emeril Lagasse) Recipe

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Herb-Crusted Catfish with Tomato-Fennel Vinaigrette, and Andouille and Fava Bean Relish (Emeril Lagasse)

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Ingredients:

Serving

1 tbsp olive oil
8 oz (1 cup) chopped andouille sausage
1/4 cup chopped onions
1 cup fresh or frozen (and thawed) fava beans , blanched in salted water for 1 minute and peeled
1/4 cup peeled, seeded, and chopped italian plum tomatoes
1 tbsp minced garlic
1 tbsp chopped fresh cilantro
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil
1 tsp chopped garlic
1/2 tsp fennel seed
3/4 cup peeled, seeded, and finely chopped plum tomatoes
1/4 cup white wine
1 tsp tomato paste
2 tbsp sherry wine vinegar
1 tsp chopped oregano
1 tsp chopped chives
1/4 tsp fresh cracked black pepper
1/4 tsp salt
4 (5-oz) catfish fillets
2 tsp essence , recipe follows
2 tbsp dijon mustard
1 cup chopped assorted soft fresh herbs , such as basil , mint , parsley , chervil , cilantro , oregano , chives
2 tsp olive oil
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Tomato-Fennel Vinaigrette:
For the Andouille and Fava Bean Relish: In a large skillet, heat the oil over high heat. Add the andouille and cook, stirring occasionally, until browned, 2 minutes. Add the onions and cook, stirring, for 2 minutes. Add the fava beans, tomatoes, garlic, and cilantro, and saute, stirring and shaking the skillet occasionally, until the favas are tender, 2 to 3 minutes. Season with salt and pepper and remove from the heat and keep warm.
For the Tomato Fennel Vinaigrette: In a medium skillet, heat the oil over high heat to smoking. Add the garlic and the fennel seed and cook, stirring, until golden brown, about 5 seconds. Immediately add the tomatoes and wine, reduce the heat and cook for 3 minutes. Add the tomato paste and stir until starting to brown. Add the vinegar, herbs, salt and pepper and cook for 1 minute. Remove from the heat.
Preheat the oven to 400 degrees F.
Season the fillets on both sides with the Essence. Rub top side of each fillet with Dijon mustard, then pack the mustard-coated side with a generous amount of herbs. Heat a large non-stick skillet over medium-high heat. Place the fish herb-side down in the pan and sear for 5 minutes. Gently turn with a large, thin spatula and place the skillet in the oven. Bake until the fish is cooked through, about 10 minutes. Remove the catfish from the oven.
Spoon the andouille and fava bean relish into the middle of 4 large plates and arrange 1 catfish fillet on top. Spoon the warm tomato fennel vinaigrette onto the fish and serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1577.92 Kcal (6606 kJ)
Calories from fat	1035.32 Kcal
		% Daily Value*
Total Fat	115.04g	177%
Cholesterol	365.55mg	122%
Sodium	6994.88mg	291%
Potassium	622.42mg	13%
Total Carbs	37.88g	13%
Sugars	10.6g	42%
Dietary Fiber	7.64g	31%
Protein	91.32g	183%
Vitamin C	30.6mg	51%
Vitamin A	0.1mg	4%
Iron	8.7mg	48%
Calcium	180mg	18%

Amount Per 100 g
Calories	216.23 Kcal (905 kJ)
Calories from fat	141.87 Kcal
		% Daily Value*
Total Fat	15.76g	177%
Cholesterol	50.09mg	122%
Sodium	958.54mg	291%
Potassium	85.29mg	13%
Total Carbs	5.19g	13%
Sugars	1.45g	42%
Dietary Fiber	1.05g	31%
Protein	12.51g	183%
Vitamin C	4.2mg	51%
Iron	1.2mg	48%
Calcium	24.7mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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