LINGUICA CRUSTED REDFISH WITH PORTUGUESE OLIVE-TOMATO SAUCE

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LINGUICA CRUSTED REDFISH WITH PORTUGUESE OLIVE-TOMATO SAUCE

LINGUICA CRUSTED REDFISH WITH PORTUGUESE OLIVE-TOMATO SAUCE . Alimento Base: Redfish, For the Portuguese olive-tomato sauce: In a saucepan saute onion and garlic in olive oil over medium heat until translucent, about 5 minutes. Add tomatoes and...
Tiempo de preparación 1 hora 10 minutos
Tiempo total 1 hora 10 minutos
Plato Redfish
Cocina Portugal
Raciones 8 comensales

Ingredientes
  

  • 1 onion coarsely chopped
  • 2 tsp chopped garlic
  • 2 tbl olive oil
  • 2 lb Roma tomatoes peeled cored, and coarsely chopped
  • 2/3 cup black olives such as kalamata pitted, halved
  • Salt to taste
  • Freshly-ground black pepper to taste
  • FRIED CALAMARI
  • 1 lb calamari thawed and cut into 1/4" slices
  • 1/2 cup buttermilk
  • Creole Seasoning
  • 1 cup masa harina
  • 1 cup flour
  • 1/2 lb feta cheese crumbled
  • LINGUICA CRUSTED REDFISH
  • 10 oz linguica finely chopped (Portuguese sausage, slightly spicy)
  • 2/3 cup bread crumbs to bind
  • 8 redfish fillets
  • Creole Seasoning
  • 4 tbl olive oil

Elaboración paso a paso
 

  • Preparation
  • For the Portuguese olive-tomato sauce: In a saucepan saute onion and garlic in olive oil over medium heat until translucent, about 5 minutes.
  • Add tomatoes and olives and continue to cook until sauce is thick and most excess liquid has evaporated, about 25 minutes.
  • Season with salt and pepper, to taste and serve warm with linguica crusted redfish and fried calamari.
  • For the fried calamari: In a mixing bowl, marinate the calamari in the buttermilk with 2 tablespoons Creole Seasoning and allow to sit for 20 minutes.
  • In a large bowl, combine masa harina and flour along with 2 tablespoons Creole seasoning.
  • Dredge the calamari in the flour mixture and sift to remove any excess.
  • Deep fry calamari until golden, 2 to 3 minutes, stirring constantly to prevent from sticking together.
  • Drain on paper towels, season with creole seasoning, and serve on top of redfish along with Portuguese olive-tomato sauce.
  • Garnish with feta cheese.
  • For the linguica crusted redfish: Preheat the oven to 400 degrees.
  • In a skillet, cook linguica over medium heat until most fat has rendered.
  • Add bread crumbs and mix well. Set aside.
  • Season redfish on both sides with Creole Seasoning.
  • In 1 large or 2 small skillets heat olive oil until very hot and sear redfish for about 3 minutes, or until you have a nice golden color.
  • Turn fillets over and carefully remove any excess fat from the skillet.
  • Divide linguica mixture between fillets and bake for 5 minutes.
  • Remove and serve immediately with Portuguese olive-tomato sauce.