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Ingredients
- 3 Tbsp. Extra virgin olive oil - (approx) plus
- Â Â Extra extra virgin olive oil for brushing fish
- 2/3 c. Minced onion plus
- 2/3 c. Minced celery plus
- 2/3 c. Minced green bell pepper
- Â Â (for 2 c. mirepoix, in all)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. Minced chorizo sausage - (abt 1 link) rendered, liquid removed
- 1 c. Minced leeks, white parts only
- 1/2 c. Minced cooked shrimp or possibly crawfish
- Â Â Bayou Blast see * Note
- 1 pch Fresh thyme
- 1/2 c. Fresh bread crumbs
- 1 x Red fish - (4 to 5 lbs) cleaned, scaled,
- Â Â and gutted
- 1 c. Minced tomatoes - (to 1 1/2 c.)
- Â Â Extra-virgin extra virgin olive oil for drizzling
- Â Â Blanched white asparagus for serving
Directions
- Preheat oven to 400 degrees.
- Heat 1 Tbsp. oil in a small skillet, add in half of minced vegetable mirepoix and saute/fry 2 to 3 min till softened; season to taste with salt and pepper. Add in chorizo and leeks and cook 2 min. Add in shrimp, toss to mix and season with Bayou Blast and thyme. Add in bread crumbs and cook a few moments more, just till mix is heated through. Transfer to a bowl to cold. Taste and adjust seasoning.
- Open a pocket in top of fish by cutting down one side of the backbone. Pocket should be about 6-inches 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 extra virgin olive oil.
- Make a salsa: Combine tomatoes with remaining c. of minced vegetable mirepoix and about 1 1/2 Tbsp. oil; season with Creole spice. Spoon salsa over entire fish. Roast 20 min, till just cooked through.
- To serve, transfer fish to a large platter and drizzle with extra-virgin extra virgin olive oil. Remove fish from bone at table.
- This recipe yields 3 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 3 servings | |
| Calories 721 | |
| Calories from Fat 454 | 63% |
| Total Fat 50.69g | 63% |
| Saturated Fat 14.7g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 1756mg | 73% |
| Potassium 764mg | 22% |
| Total Carbs 29.26g | 8% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.52g | 4% |
| Protein 35.49g | 57% |
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