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Receta Cornmeal Crusted Lemonfish With Grilled Onion And Potato
by Global Cookbook

Cornmeal Crusted Lemonfish With Grilled Onion And Potato
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Ingredientes

  • 1/2 c. Minced onions
  • 1/2 c. Minced green onions
  • 1/4 c. Minced celery
  • 2 tsp Minced garlic
  • 2 Tbsp. Capers
  • 1/4 c. Creole or possibly whole grain mustard
  • 2 Tbsp. Finely-minced parsley leaves
  • 1 x Fresh lemon juiced
  • 3/4 c. Extra virgin olive oil
  • 1 lb Lump crab meat picked over
  • 1 lrg Yellow onion cut 1/4" rings Drizzle of extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 1 lb New potatoes thinly sliced
  • 2 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Finely-minced fresh parsley leaves
  • 4 x Lemonfish or possibly Ling fillets - (6 ounce ea) (or possibly any other slightly hard white fish)
  • 1/2 c. Cornmeal see * Note
  • 1/4 c. Vegetable oil
  • 2 Tbsp. Thinly-sliced green onion, green part only

Direcciones

  1. Preheat the grill.
  2. Using a food processor, fitted with a metal blade, combine the egg, onions, green onions, celery, garlic, mustard, parsley and lemon juice. Puree till smooth. Season with salt and pepper. With the machine running and in a steady stream add in the oil. Process till all of the oil is incorporated and the mix is thick. Season with salt and pepper.
  3. In a mixing bowl, toss the crabmeat with 1/2 of the Ravigote, reserving the other half for a later use. Season with salt and pepper.
  4. Season the onion rings with a drizzle of extra virgin olive oil, salt and pepper. Place the onions on the grill and cook for about 2 to 3 min on each side. Remove the onions and set aside.
  5. In a large saute/fry pan, over medium heat, add in the extra virgin olive oil. Season the potatoes with salt and pepper. When the oil is warm add in the potatoes. Saute/fry for about 4 to 6 min or possibly till the potatoes start to brown. Season the fillets with salt and pepper. Season the cornmeal with Essence. Dredge the fillets in the cornmeal, coating completely.
  6. In another large saute/fry pan, over medium heat, add in the vegetable oil. When the oil is warm, pan-fry the fillets till golden brown, about 4 min on each side. Add in the onions and continue to saute/fry for 4 min. Add in the parsley to the potato mix. Mix well.
  7. Remove the fillets and drain on paper towels.
  8. To serve, spoon the ravigote in the center of each plate. Spoon some of the potatoes in the center of the sauce. Lay the fillets directly on top of the potatoes. Garnish with green onions.
  9. This recipe yields 4 servings.
  10. Comments: The original recipe title as listed is "Cornmeal Crusted Lemonfish With Grilled Onion And Potato Lyonnaise And Crabmeat Ravigote".