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Seared Grouper With Peasant Meat Juices

  • Yield: 4 servings


  • 4 (6-ounce) Grouper fillets
  • Creole seasoning
  • 4 tablespoons olive oil
  • 1 medium eggplant, peeled and diced
  • 1 cup chopped yellow onions
  • Salt
  • Freshly ground black pepper
  • 1/2 cup peeled, seeded and chopped fresh Italian plum tomatoes
  • 1/4 pound large green olives, stuffed with pimientos, halved
  • 1 tablespoon chopped garlic
  • 3 tablespoons chopped green onions, green parts only
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon shredded fresh basil leaves
  • 1/2 teaspoon chopped fresh thyme leaves
  • 2 cups veal reduction
  • Celery Root Mashed Potatoes


  • Season both sides of the fillets with Creole seasoning. Heat a large nonstick saute pan, over medium heat, add 2 tablespoons of the oil. Sear the fillets for 2 to 3 minutes on each side. Remove from the pan and set aside. Add the eggplant and onions to the pan. Season with salt and pepper. Saute for 3 to 4 minutes. Add the tomatoes, olives, garlic, green onions, and herbs. Season with salt and pepper. Saute for 2 minutes. Add the reduction and bring to a boil. Simmer for 2 minutes. Return the fillets to the pan. Cook for another 2 minute, basting the fillets with the sauce. Remove from the heat. To serve, mound the potatoes in the center of each plate. Lay each fillet on top of the potatoes. Spoon the sauce around the grouper. Garnish with parsley.

Recipe Details