-
1
Preheat the oven to 400 degrees F. In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil.
-
2
Season with 1 teaspoon of the salt and pepper.
-
3
Spread the mixture on a baking sheet and roast until very soft, about 1 hour.
-
4
Remove from the oven and place back into the mixing bowl.
-
5
Cover with plastic wrap and let cool for 45 minutes.
-
6
Drain and reserve the liquid.
-
7
Peel off the skin of all the peppers, cut open, and remove the seeds.
-
8
Process the vegetables together in a food processor until smooth.
-
9
Add the remaining ingredients plus 1/2 cup reserved liquid and process until blended.
-
10
Set aside.
-
11
Preheat the grill.
-
12
Preheat the fryer.
-
13
Season each fillet with olive oil and Creole seasoning.
-
14
Place on the hot grill and cook for 3 to 4 minutes on each side.
-
15
Fry the sweet potato chips in batches until golden brown, about 2 minutes, stirring occasionally for over all browning.
-
16
Remove the chips from the oil and drain on paper towels.
-
17
Season with salt.
-
18
Brush both sides of the bread with some of the sauce.
-
19
Lay the grilled fillets in the center of each roll.
-
20
Mound the slaw on top of the fish and serve with the sweet potato chips.
-
21
Garnish with parsley.
-
22
Combine all ingredients thoroughly and store in an airtight jar or container.
-
23
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
