Preheat the oven to 400ºF.
In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil. Season with 1 teaspoon of the salt and pepper. Spread the mixture on a baking sheet and roast until very soft, about 1 hour. Remove from the oven and place back into the mixing bowl. Cover with plastic wrap and let cool for 45 minutes. Drain and reserve the liquid. Peel off the skin of all the peppers, cut open, and remove the seeds. Process the vegetables together in a food processor until smooth. Add the remaining ingredients plus 1/2 cup reserved liquid and process until blended. Set aside.
Preheat the grill. Preheat the fryer.
Season each fillet with olive oil and Creole seasoning. Place on the hot grill and cook for 3 to 4 minutes on each side.
Fry the sweet potato chips in batches until golden brown, about 2 minutes, stirring occasionally for over all browning. Remove the chips from the oil and drain on paper towels. Season with salt.
Brush both sides of the bread with some of the sauce. Lay the grilled fillets in the center of each roll. Mound the slaw on top of the fish and serve with the sweet potato chips. Garnish with parsley.
Yield: 4 servings
EMERIL’S CREOLE SEASONING:
Combine all ingredients thoroughly.
Yield: 2/3 cup
MAW MAW’S SLAW:
Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made three hours ahead.
Yield: 8 servings