Recipe - Andouille Crusted Redfish With Shoestring Potatoes

6 tablespoon Olive oil; divided
2 Zucchini (1inch) slices;
cut or sliced up lengthwise
2 Yellow (1inch) squash
slices; cut or sliced up lengthwise
2 Eggplant (1inch) slices;
cut or sliced up lengthwise
1 cup Roasted pecans pieces
2 teaspoon Chopped garlic
One fourth cup Chopped green onions
Three fourths cup Worcestershire sauce
2 Whole Lemons; skin, pith
removed
2 Bay leaves
Three fourths pound Cold butter; cubed
3 ounce Andouille sausage; finely
minced
1 cup Bread crumbs
1 tablespoon Bayou Blast; see * Note
4 Redfish fillets ; (6 to 8
oz ea)
2 cup Shoestring potatoes; fried,
seasoned with
Salt and pepper
1 tablespoon Brunoise red peppers
1 tablespoon Brunoise yellow peppers
1 tablespoon Chopped chives
One fourth cup Grated Parmesan cheese
Salt; to taste
Freshlyground white pepper;
to taste

* Note: See the “Bayou Blast {Emeril’s Creole Seasoning}” recipe
which is included in this collection.

Preheat the oven to 450 degrees. Season the vegetables with 2
tablespoons of olive oil. Season with salt and pepper. Place the
vegetables in a roasting pan and roast for 10 minutes. Remove the
vegetables from the oven and cool. Dice the vegetables and set aside.
In a large saute pan, heat 1 tablespoon of the olive oil. Saute the
roasted vegetables, pecans, and garlic for 2 minutes. Season with
salt and pepper. Stir in the green onions and keep warm. In a
saucepan, combine the Worcestershire sauce, lemons and bay leaves.
Bring the liquid up to a simmer and simmer the liquid until it
reduces by 2/3, about 4 minutes. Whisk the cold butter cubes into the
sauce, a cube at a time, until all the butter is incorporated. The
sauce should be thick and coat the back of a spoon. Keep the sauce
warm. In a hot saute pan, render the andouille sausage for 2 minutes.
Remove from the heat and cool the sausage completely. Turn the cooled
sausage into a mixing bowl. Stir in the bread crumbs. Season the
fillets with the Bayou Blast. In a large, oven proof saute pan, heat
the remaining olive oil. When the oil is hot, add the redfish,
presentation side down first. Saute the redfish for 4 minutes on the
first side and carefully flip over. Cover the top of each fillet with
a quarter of the andouille crust. Place the saute pan in the oven and
cook for 5 minutes. To assemble, spoon the sauce in the center and
around the rim of each plate. Mound the shoestrings in the center of
each plate. Place three piles of the relish around the shoestrings of
each plate. Gently lay each fillet on the pile of shoestring
potatoes. Garnish the plates with red and yellow peppers, chives and
cheese. This recipe yields 4