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Seared Grouper with Peasant Meat Juices (Emeril Lagasse) Recipe

Seared Grouper with Peasant Meat Juices (Emeril Lagasse) Recipe

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Seared Grouper with Peasant Meat Juices (Emeril Lagasse)

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Ingredients

Count

Nutrition

467

Calories

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Ingredients:

Serving

4 (6-oz) grouper fillets
creole seasoning
4 tbsp olive oil
1 medium eggplant, peeled and diced
1 cup chopped yellow onions
salt
freshly ground black pepper
1/2 cup peeled, seeded and chopped fresh italian plum tomatoes
1/4 lb large green olives, stuffed with pimientos, halved
1 tbsp chopped garlic
3 tbsp chopped green onions, green parts only
1 tbsp finely chopped fresh parsley
1 tbsp shredded fresh basil leaves
1/2 tsp chopped fresh thyme leaves
2 cups veal reduction
celery root mashed potatoes, recipe follows
recipe courtesy of emeril lagasse, 1999
1 lb celery root, peeled and cubed
3/4 lb idaho potatoes, peeled and cubed
salt
freshly ground white pepper
3 tbsp butter
1/2 cup milk

Directions:

Season both sides of the fillets with Creole seasoning. Heat a large non-stick saute pan, over medium heat, add 2 tablespoons of the oil. Sear the fillets for 2 to 3 minutes on each side. Remove from the pan and set aside. Add the eggplant and onions to the pan. Season with salt and pepper. Saute for 3 to 4 minutes. Add the tomatoes, olives, garlic, green onions, and herbs. Season with salt and pepper. Saute for 2 minutes. Add the reduction and bring to a boil. Simmer for 2 minutes. Return the fillets to the pan. Cook for another 2 minute, basting the fillets with the sauce. Remove from the heat. To serve, mound the potatoes in the center of each plate. Lay each fillet on top of the potatoes. Spoon the sauce around the grouper. Garnish with parsley.
CELERY ROOT MASHED POTATOES
Put the celery root and potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium and cook until tender, about 15 to 20 minutes. Drain, then return the potatoes to the pot. Add the butter and stir and mash until it melts completely. Add the milk and stir to mix. Season salt and pepper. Serve hot.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	467.21 Kcal (1956 kJ)
Calories from fat	266.34 Kcal
		% Daily Value*
Total Fat	29.59g	46%
Cholesterol	33.99mg	11%
Sodium	893.61mg	37%
Potassium	923.16mg	20%
Total Carbs	37.38g	12%
Sugars	13.9g	56%
Dietary Fiber	8.68g	35%
Protein	11.83g	24%
Vitamin C	24.2mg	40%
Vitamin A	0.1mg	4%
Iron	1mg	6%
Calcium	99.7mg	10%

Amount Per 100 g
Calories	97.86 Kcal (410 kJ)
Calories from fat	55.79 Kcal
		% Daily Value*
Total Fat	6.2g	46%
Cholesterol	7.12mg	11%
Sodium	187.17mg	37%
Potassium	193.36mg	20%
Total Carbs	7.83g	12%
Sugars	2.91g	56%
Dietary Fiber	1.82g	35%
Protein	2.48g	24%
Vitamin C	5.1mg	40%
Iron	0.2mg	6%
Calcium	20.9mg	10%

* 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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Recipe Tags

< 200 kcals

Weightwatchers Points

11

Points
12

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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