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Cornmeal Crusted Redfish With A Spicy Red Bean Sauce, Grilled Green Onions Coulis, Homemade Andouille Sausage And Southern Style Hush Puppies

  • Yield: 8 servings


  • 8 (8-ounce) redfish fillets
  • Salt and cayenne
  • 1 cup yellow cornmeal
  • 1 cup masa flour
  • Oil for pan-frying
  • 2 tablespoons olive oil
  • 1 pound link andouille sausage, cut into 8 each (2-ounce) portions
  • Spicy Red Bean Sauce
  • Hushpuppies
  • 16 grilled green onions
  • Green Onion Coulis


  • Season each fillet with salt and cayenne. In a pie pan, combine the cornmeal and masa together. Season the mixture with salt and cayenne. In a large saute pan, heat enough oil to pan-fry the fish. When the oil is hot, carefully lay the fish in the oil. Fry half of the fish for 3 to 4 minutes on each side, or until the fillets are golden and crispy. Remove the fillets from the oil and drain on a paper-lined plate. Repeat the process for the remaining fillets. Season the fish with salt and cayenne. In a saute pan, heat the olive oil. When the oil is hot, sear the andouille sausage for 2 minutes on each side and remove from the pan. Drain the sausage on a paper-lined plate. To assemble, spoon a small pool of the Spicy Red Bean Sauce in the center of the plate. Lay the fillet in the center of the sauce. Drizzle the Grilled Green Onions Coulis over the fish and around the rim. Garnish the plate with the hushpuppies, sausage and green onions

Recipe Details