Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Pompano With Potato Crust And Roasted Red Pepper Sauce

  • Yield: 4 main-course servings



  • Prepare the Roasted Red Pepper Sauce, and set aside. (This doesnít have to be reheated.)
  • Spread the fillets on a clean surface and sprinkle the top of each with 1/2 teaspoon Creole Seasoning. Spread 1 teaspoon of the mustard on each fillet. Peel and grate the potatoes by hand on the large holes of a grater. Top each fish fillet with 1/2 cup of the grated potatoes, packing them down with a spatula. Sprinkle the potatoes on each fillet with 1/4 teaspoon ofthe salt and 2 turns of the pepper.
  • Heat the oil in 2 nonstick skillets over high heat, 1/4 cup of the oil per skillet. When the oil is hot, gently slide 2 fillets into each skillet with a spatula, crust side up, taking care to keep the crust intact. Fry for 2 minutes, flip the fillets quickly and carefully, and fry crust side down until golden brown, for about 2 to 3 minutes. Remove from the heat.
  • To serve, pour 1/2 cup of the Roasted Red Pepper Sauce into each of 4 dinner plates. Place 1 fillet, crust side up on each plate, and sprinkle with the chives.