Recipe - Roasted Stuffed Peppers

3 tablespoon Olive oil (approx); plus
Extra olive oil; for
brushing fish
2/3 cup Chopped onion; plus
2/3 cup Chopped celery; plus
2/3 cup Chopped green bell pepper
(for 2 cups mirepoix; in
all)
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Chopped chorizo sausage
(abt 1 link); rendered,
drained
1 cup Chopped leeks; white parts
only
One half cup Chopped cooked shrimp or
crawfish
Bayou Blast; see * Note
1 pn Fresh thyme
One half cup Fresh bread crumbs
1 Red fish (4 to 5 lbs);
cleaned, scaled,
And gutted
1 cup Chopped tomatoes ; (to 1
One half cups)
Extravirgin olive oil; for
drizzling
Blanched white asparagus;
for serving

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

Preheat oven to 400 degrees. Heat 1 tablespoon oil in a small skillet, add
half of chopped vegetable mirepoix and saute 2 to 3 minutes until softened;
season to taste with salt and pepper. Add chorizo and leeks and cook 2
minutes. Add shrimp, toss to mix and season with Bayou Blast and thyme. Add
bread crumbs and cook a few moments more, just until mixture is heated
through. Transfer to a bowl to cool. Taste and adjust seasoning. Open a
pocket in top of fish by cutting down one side of the backbone. Pocket
should be about 6inches wide. Season pocket and stomach cavity generously
with salt, pepper and Creole spice; transfer fish to a baking sheet. Stuff
half of stuffing into pocket and remainder into cavity. Brush entire fish
with olive oil. Make a salsa: Combine tomatoes with remaining cup of
chopped vegetable mirepoix and about 1 One half tablespoons oil; season with
Creole spice. Spoon salsa over entire fish. Roast 20 minutes, until just
cooked through. To serve, transfer fish to a large platter and drizzle with
extravirgin olive oil. Remove fish from bone at table. This recipe yields
3 to 4