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Receta Linguica Crusted Redfish With Portuguese Olive Tomato Sauce
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Ingredientes
- 1 x onion coarsely minced
- 2 tsp minced garlic
- 2 Tbsp. extra virgin olive oil
- 2 lb Roma tomatoes peeled, cored, and coarsely minced
- 2/3 c. black olives, such as kalamata pitted, halved Salt to taste Freshly-grnd black pepper to taste
- 1 lb calamari thawed, and cut into 1/4" slices
- 1/2 c. buttermilk Creole Seasoning see * Note
- 1 c. masa harina
- 1 c. flour
- 1/2 lb feta cheese crumbled
- 10 ounce linguica finely minced
- 2/3 c. bread crumbs to bind
- 8 x redfish fillets Creole Seasoning see * Note
- 4 Tbsp. extra virgin olive oil
Direcciones
- For the Portuguese olive-tomato sauce: In a saucepan saute/fry onion and garlic in extra virgin olive oil over medium heat till translucent/soft, about 5 min. Add in tomatoes and olives and continue to cook till sauce is thick and most excess liquid has evaporated, about 25 min. Season with salt and pepper, to taste and serve hot with linguica crusted redfish and fried calamari.
- For the fried calamari: In a mixing bowl, marinate the calamari in the buttermilk with 2 Tbsp. Creole Seasoning and allow to sit for 20 min.
- In a large bowl, combine masa harina and flour along with 2 Tbsp. Creole seasoning. Dredge the calamari in the flour mix and sift to remove any excess. Deep fry calamari till golden brown, 2 to 3 min, 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 cheese.
- For the linguica crusted redfish: Preheat the oven to 400 degrees. In a skillet, cook linguica over medium heat till most fat has rendered. Add in bread crumbs and mix well. Set aside.
- Season redfish on both sides with Creole Seasoning.
- In 1 large or possibly 2 small skillets heat extra virgin olive oil till very warm and sear redfish for about 3 min, or possibly till you have a nice golden brown color. Turn fillets over and carefully remove any excess fat from the skillet.
- Divide linguica mix between fillets and bake for 5 min. Remove and serve immediately with Portuguese olive-tomato sauce.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 8 servings | |
| Calories 551 | |
| Calories from Fat 325 | 59% |
| Total Fat 36.47g | 46% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 431mg | 18% |
| Potassium 522mg | 15% |
| Total Carbs 38.31g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.74g | 4% |
| Protein 18.6g | 30% |
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