- 5 large tomatoes (about 3 pounds)
- 2 medium-size yellow onions (about 1 pound) quartered
- 5 large red bell peppers (about 1 1/2 pounds)
- 3 poblano peppers (about 1/2 pound)
- 8 garlic cloves, peeled
- 2 tablespoons olive oil
- 4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup distilled white vinegar
- 1/4 cup cider vinegar
- Dash hot pepper sauce
- 1 teaspoons Worcestershire sauce
- 2 tablespoons molasses
- 4 (6-ounce) firm white fish fillets, dressed, such as grouper
- Drizzle olive oil
- 4 individual French or Hoagie buns or rolls (about 4 to 5 inches long)
- 1 pound sweet potatoes, peeled and thinly sliced into chips
- 1 tablespoon finely chopped fresh parsley leaves
- EMERILíS CREOLE SEASONING:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1/2 recipe of MAW MAWíS SLAW:
- 1/2 pound white cabbage, shredded (about 2 cups)
- 1/2 pound red cabbage, shredded (about 2 cups)
- 1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups)
- 1 cup thinly sliced red onions
- 1 cup chopped green onions, green parts only
- 1/2 cup chopped parsley
- 1 cup homemade mayonnaise, or store bought
- 1/2 cup Creole or whole grain mustard
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 2 teaspoons sugar
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