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...
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.
