Recipe
Herb Crusted Catfish With Tomato Fennel Vinaigrette, And Andouille And Fava Bean Relish
Ingredients
- ANDOUILLE AND FAVA BEAN RELISH:
- 1 tablespoon olive oil
- 8 ounces (1 cup) chopped andouille sausage
- 1/4 cup chopped onions
- 1 cup fresh or frozen (and thawed) fava beans, blanched in salted water for 1 minute and peeled
- 1/4 cup peeled, seeded, and chopped Italian plum tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- TOMATO FENNEL VINAIGRETTE:
- 1/4 cup olive oil
- 1 teaspoon chopped garlic
- 1/2 teaspoon fennel seed
- 3/4 cup peeled, seeded, and finely chopped plum tomatoes
- 1/4 cup white wine
- 1 teaspoon tomato paste
- 2 tablespoons sherry wine vinegar
- 1 teaspoon chopped oregano
- 1 teaspoon chopped chives
- 1/4 teaspoon fresh cracked black pepper
- 1/4 teaspoon salt
- 4 (5-ounce) catfish fillets
- 2 teaspoons Essence [2]
- 2 tablespoons Dijon mustard
- 1 cup chopped assorted soft fresh herbs, such as basil, mint, parsley, chervil, cilantro, oregano, chives
- 2 teaspoons olive oil
Directions
- For the Andouille and Fava Bean Relish: In a large skillet, heat the oil over high heat. Add the andouille and cook, stirring occasionally, until browned, 2 minutes. Add the onions and cook, stirring, for 2 minutes. Add the fava beans, tomatoes, garlic, and cilantro, and saute, stirring and shaking the skillet occasionally, until the favas are tender, 2 to 3 minutes. Season with salt and pepper and remove from the heat and keep warm.
- For the Tomato Fennel Vinaigrette: In a medium skillet, heat the oil over high heat to smoking. Add the garlic and the fennel seed and cook, stirring, until golden brown, about 5 seconds. Immediately add the tomatoes and wine, reduce the heat and cook for 3 minutes. Add the tomato paste and stir until starting to brown. Add the vinegar, herbs, salt and pepper and cook for 1 minute. Remove from the heat.
- Preheat the oven to 400 degrees F.
- Season the fillets on both sides with the Essence. Rub top side of each fillet with Dijon mustard, then pack the mustard-coated side with a generous amount of herbs. Heat a large non-stick skillet over medium-high heat. Place the fish herb-side down in the pan and sear for 5 minutes. Gently turn with a large, thin spatula and place the skillet in the oven. Bake until the fish is cooked through, about 10 minutes. Remove the catfish from the oven.
- Spoon the andouille and fava bean relish into the middle of 4 large plates and arrange 1 catfish fillet on top. Spoon the warm tomato fennel vinaigrette onto the fish and serve immediately.
Recipe Details
- Source: Emeril Live EM1F75e [5]
- Dish Type: Entree [6]
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