SAUSAGE -CRUSTED REDFISH WITH PORTUGUESE OLIVE -TOMATO SAUCE
8 Servings
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(like kalmata), pitted and halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
21 ounces sausage, finely chopped (Jim used a soft garlic sausage)
2/3 cup fine dried bread crumbs
 eight 6 to 8-oz redfish (red snapper) fillets
1 tablespoon Emeril's Original Essence
1/2 LB feta cheese, crumbled
 
1. Heat 2 tablespoons olive oil in saucepan over medium heat.  Add onions 
and garlic and cook, stirring, until onions are golden, about 7 minutes.  
Add tomatoes and olives and cook, stirring occasionally, until sauce 
thickens, about 25 minutes.  Add salt and pepper. Keep warm until ready 
to serve.

2. Preheat oven to 400 degrees.

3. Cook sausage in a large skillet over medium heat, stirring often, 
for three minutes.  Add bread crumbs and mix to bind the sausage.

4. Season fish fillets with Essence. Heat remaining olive oil in large 
oven proof skillet over high heat.  Add fish and sear until slightly 
golden, 1 or 2 minutes each side.  Carefully drain off excess oil.  
Put in equal portions of sausage mixture on each fillet.  Bake 5 minutes.

Note: Can make ahead of time, refrigerate and bake when ready.

5. To serve, arrange on plates.  Spoon olive-tomato sauce over each and 
sprinkle with feta cheese.

6. Sprinkle fried calamari on top.
 
FRIED CALAMARI
4 - 6 Servings
1 LB. squid
2 cups buttermilk
1/4 cup plus 2 tablespoons Emeril's Original Essence
1 cup masa harina
1 cup bleached all purpose flour
Vegetable oil for deep frying
1 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup freshly grated POarmigiano -Reggiano
 
1. Cut squid into 1-inch rings.
2. Mix buttermilk with 1/4 cup of Essence in a mixing bowl.  
Add squid and marinate for 30 minutes at room temperature.

3. Combine mas harina and all-purpose flour with 
remaining 2 tablespoons Essence in a shallow dish.

4. Pour enough oil into a large, deep heavy pot or electric 
deep fryer to come halfway up the sides and heat to 360 degrees.  
In batches, remove the squid from buttermilk mixture and dredge 
in flour mixture, shaking to remove any excess flour.  Without 
crowding, carefully add squid to hot oil and deep-fry, turning 
occasionally to prevent the pieces from sticking together, 
until golden on all sides, 2 to 3 minutes.  Using a slotted 
spoon, transfer  to paper towels to drain.  Season with salt 
and pepper.