linguica crusted redfish with portuguse sauce
Updated on Jun 28, 2016
A unique take on fish! You can use red snapper for the fish. If you can't find the sausage, feel free to sub chorizo. Recipe based off one in my Emeril Lagasse cookbook.
prep time
20 Min
cook time
40 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 6 tablespoons olive oil
- 1 1/2 cups coarsely chopped yellow onions
- 2 teaspoons chopped garlic
- 2 pounds roma tomatoes, peeled, cored, and coarsely chopped
- 2/3 cup cured black olives, pitted and halved
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 10 ounces linguica sausage, chopped finely
- 2/3 cup fine dried bread crumbs
- 8 - redfish fillets, 6-oz each
- 1 tablespoon emeril's original essence
How To Make linguica crusted redfish with portuguse sauce
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Step 1Heat 2 tablespoons of the olive oil in a saucepan over medium heat. Add the onions and garlic, and cook while stirring, until the onions are golden, approx 7 minutes. Add the tomatoes and olives and cook, while stirring, until the sauce thickens, approx 25 minutes. Add the salt and pepper. Keep warm until it's ready to serve.
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Step 2Preheat the oven to 400 degrees F. Cook the linguica in a large skillet over medium heat, while stirring, for about 3 mintues. Add the bread crumbs and mix to bind sausage.
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Step 3Season the fish with the Essence. Heat the remaining olive oil in a large ovenproof skillet, over high heat. Add the fish and sear until they are slightly golden, approx. 1-2 minutes on each side. Carefully drain off any excess oil. Put an equal portion of the linguica mixture on top of each fish fillet. Bake for about 5 minutes.
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Step 4Arrange the fillets onto 8 serving plates. Spoon the suace over each.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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