Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta (Emeril Lagasse) Recipe

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Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta (Emeril Lagasse)
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  1. For the Portuguese olive-tomato sauce: In a saucepan saute onion and garlic in olive oil over medium heat until translucent, about 5 minutes. Add tomatoes and olives and continue to cook until sauce is thick and most excess liquid has evaporated, about 25 minutes. Season with salt and pepper, to taste and serve warm with linguica crusted redfish and fried calamari.
  2. For the fried calamari: In a mixing bowl, marinate the calamari in the buttermilk with 2 tablespoons creole seasoning and allow to sit for 20 minutes. In a large bowl, combine masa harina and flour along with 2 tablespoons creole seasoning. Dredge the calamari in the flour mixture and sift to remove any excess. Deep fry calamari until golden, 2 to 3 minutes, stirring constantly to prevent from sticking together. Drain on paper towels, season with creole seasoning, and serve on top of redfish along with Portuguese olive-tomato sauce. Garnish with feta.
  3. Essence (Emeril's Creole Seasoning):
  4. Combine all ingredients thoroughly and store in an airtight jar or container.
  5. Yield: about 2/3 cup
  6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  7. For the linguica crusted redfish:
  8. Preheat the oven to 400 degrees F. In a skillet, cook linguica over medium heat until most fat has rendered. Add bread crumbs and mix well. Set aside.
  9. Season redfish on both sides with creole seasoning.
  10. In 1 large or 2 small skillets heat olive oil until very hot and sear redfish for about 3 minutes, or until you have a nice golden color. Turn fillets over and carefully remove any excess fat from the skillet. Divide linguica mixture between fillets and bake for 5 minutes. Remove and serve immediately with Portuguese olive-tomato sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 597.03 Kcal (2500 kJ)
Calories from fat 285.96 Kcal
% Daily Value*
Total Fat 31.77g 49%
Cholesterol 168.7mg 56%
Sodium 3374.95mg 141%
Potassium 667.37mg 14%
Total Carbs 51.14g 17%
Sugars 8.29g 33%
Dietary Fiber 7.77g 31%
Protein 26.63g 53%
Vitamin C 42.4mg 71%
Vitamin A 0.6mg 21%
Iron 3.3mg 18%
Calcium 590.2mg 59%
Amount Per 100 g
Calories 159.52 Kcal (668 kJ)
Calories from fat 76.41 Kcal
% Daily Value*
Total Fat 8.49g 49%
Cholesterol 45.08mg 56%
Sodium 901.75mg 141%
Potassium 178.32mg 14%
Total Carbs 13.66g 17%
Sugars 2.22g 33%
Dietary Fiber 2.07g 31%
Protein 7.12g 53%
Vitamin C 11.3mg 71%
Vitamin A 0.2mg 21%
Iron 0.9mg 18%
Calcium 157.7mg 59%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.8
  • 16

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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