- 2 (1-inch) slices zucchini, sliced lengthwise
- 2 (1-inch) slices yellow squash, sliced lengthwise
- 2 (1-inch) slices of eggplant, sliced lengthwise
- Drizzle olive oil
- Freshly ground black pepper
- 1/2 cup olive oil
- 3 cups roasted pecan pieces
- 2 teaspoons chopped garlic
- 1/4 cup chopped green onions
- 3/4 cup Worcestershire Sauce
- 2 whole lemons, skin and pith removed
- 2 bay leaves
- 3/4 pound butter, cubed and cold
- 1 cup bread crumbs
- 4 (6-8 ounces) Trigger Fish fillets, dressed
- 2 large Idaho potatoes, peeled and cut into shoestrings
- EMERILíS CREOLE SEASONING:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Preheat the oven to 450ºF.
- Preheat the fryer.
- Season the vegetables with olive oil, salt and pepper. Place the vegetables on a roasting pan and roast for 10 minutes. Remove the vegetables from the oven and cool completely. Medium dice the vegetables and set aside. In a large sauté pan, heat 1 tablespoon of the olive oil. Sauté the roasted vegetables, 1 1/2 cups of the pecans, and garlic for 2 minutes. Season with salt and pepper. Stir in the green onions and keep warm.
- In a saucepan, over medium heat, combine the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and cook until it reduces by two-thirds, about 4 minutes. Whisk in the butter, 1 cube at a time, until 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 warm.
- In a food processor, combine the remaining 1 1/2 cups of the pecans, bread crumbs, and 2 tablespoons of the olive oil. Process until fully incorporated. Remove and season with Creole seasoning.
- Season the fillets with the Creole seasoning. In a large, ovenproof sauté pan, heat the remaining 1/4 cup of olive oil. When the oil is hot, add the fillets, pretty side down first. Sauté the fillets for 4 minutes 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 minutes.
- Fry the potatoes until golden, about 3 to 4 minutes, stirring occasionally. Remove the potatoes and drain on paper towels. Season with salt and pepper.
- 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.
- EMERIL’S CREOLE SEASONING: Combine all ingredients thoroughly.
- Yield: 2/3 cup
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