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Receta Pecan Crusted Trigger Fish With Roasted Pecan Vegetable Reli
by Global Cookbook

Pecan Crusted Trigger Fish With Roasted Pecan Vegetable Reli
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Ingredientes

  • 2 slc zucchini - (1" ea, sliced lengthwise)
  • 2 slc yellow squash - (1" ea, sliced lengthwise)
  • 2 slc eggplant - (1" ea, sliced lengthwise)
  •     Drizzle of extra virgin olive oil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/2 c. extra virgin olive oil
  • 3 c. roasted pecan pcs
  • 2 tsp minced garlic
  • 1/4 c. minced green onions
  • 3/4 c. Worcestershire sauce
  • 2 whl lemons skin and pith remove
  • 2 x bay leaves
  • 3/4 lb butter cubed and cool
  • 1 c. bread crumbs
  •     Creole seasoning see * Note
  • 4 x trigger fish fillets - (6 to 8 ounce ea) dressed
  • 2 lrg Idaho potatoes peeled, and
  •     cut into shoestrings

Direcciones

  1. Preheat the oven to 450 degrees. Preheat the fryer.
  2. Season the vegetables with extra virgin olive oil, salt and pepper. Place the vegetables on a roasting pan and roast for 10 min. Remove the vegetables from the oven and cold completely. Medium dice the vegetables and set aside.
  3. In a large saute/fry pan, heat 1 Tbsp. of the extra virgin olive oil. Saute/fry the roasted vegetables, 1 1/2 c. of the pecans, and garlic for 2 min. Season with salt and pepper. Stir in the green onions and keep hot.
  4. In a saucepan, over medium heat, combine the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and cook till it reduces by two-thirds, about 4 min. Whisk in the butter, 1 cube at a time, till all of the butter is incorporated. The sauce should be thick and coat the back of a spoon. Remove from the heat and strain through a fine mesh sieve. Keep the sauce hot.
  5. In a food processor, combine the remaining 1 1/2 c. of the pecans, breadcrumbs, and 2 Tbsp. of the extra virgin olive oil. Process till fully incorporated. Remove and season with Creole seasoning. Season the fillets with the Creole seasoning.
  6. In a large, ovenproof saute/fry pan, heat the remaining 1/4 c. of extra virgin olive oil. When the oil is warm, add in the fillets, pretty-side down first. Saute/fry the fillets for 4 min on the first side and carefully flip over. Cover the top of each fillet with a quarter of the pecan crust. Place in the oven and cook for 5 min.
  7. Fry the potatoes till golden brown, about 3 to 4 min, stirring occasionally. Remove the potatoes and drain on paper towels. Season with salt and pepper.
  8. To serve, spoon the sauce in the center and around the rim of each plate. Mound the shoestrings in the center of each plate. Place 3 piles of the relish around the shoestrings of each plate. Gently lay each fillet on the pile of shoestring potatoes. Garnish with parsley.
  9. This recipe yields 4 servings.