- 4 monkfish fillets (about 5 ounces each), trimmed and membranes removed
- 1 tablespoon Emeril's Creole Seasoning
- 1 tablespoon olive oil
- 3 cups diced peeled eggplant (1/2-inch dice)
- 8 Italian plum tomatoes, cut into vertical slices
- 1/2 cup chopped onions
- 1 tablespoon minced garlic
- 3 tablespoons chopped fresh basil
- 1 teaspoon salt
- 5 turns freshly ground black pepper
- 1/2 cup peeled, seeded, and purÈed Italian plum tomatoes
- 1/2 cup Basic Chicken Stock
- 2 cups Onion Crisps
- Preheat the oven to 375?F.
- Sprinkle the fillets on both sides with Creole Seasoning.
- Heat the oil in a large nonreactive ovenproof skillet over high heat. When the oil is hot, add the fish fillets and sear the first side, for about 1 minute. Flip the fillets with a spatula, add the remaining ingredients except the Onion Crisps, gently stir them in, and bring to a boil.
- Remove the skillet from the burner, place in the preheated oven, and roast for 25 minutes.
- While the fish is cooking, prepare the Onion Crisps, and place them on a baking sheet.
- Turn off the oven heat. Remove the skillet from the oven, place it on a burner over high heat and cook for 5 minutes longer. Meanwhile, place the baking sheet in the oven (leave the door ajar) for about 2 minutes, to recrisp the Onion Crisps.
- To serve, place a fish fillet in each of 4 shallow bowls and spoon some of the tomato/eggplant mixture over it. Pile a handful of the Onion Crisps on top.
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