Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta Recipe

Name: Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, coarsely chopped; 2 teaspoons chopped garlic; 2 tablespoons olive oil; 2 pounds Roma tomatoes, peeled, cored and coarsely chopped; 2/3 cup black olives (such as Kalamata), pitted and halved; Salt and pepper; 1 pound calamari, thawed, cut into 1/4-inch slices; 1/2 cup buttermilk; Creole seasoning, recipe follows; 1 cup masa harina; 1 cup flour; 1/2 pound feta, crumbled; 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 leaf oregano; 1 tablespoon dried thyme; 10 ounces finely chopped linguica; 2/3 cup bread crumbs, to bind; 8 redfish fillets; Creole seasoning; 4 tablespoons olive oil

Servings: persons

1 onion, coarsely chopped
2 teaspoons chopped garlic
2 tablespoons olive oil
2 pounds Roma tomatoes, peeled, cored and coarsely chopped
2/3 cup black olives (such as Kalamata), pitted and halved
Salt and pepper
1 pound calamari, thawed, cut into 1/4-inch slices
1/2 cup buttermilk
Creole seasoning, recipe follows
1 cup masa harina
1 cup flour
1/2 pound feta, crumbled
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 leaf oregano
1 tablespoon dried thyme
10 ounces finely chopped linguica
2/3 cup bread crumbs, to bind
8 redfish fillets
Creole seasoning
4 tablespoons olive oil

1
["For the Portuguese olive-tomato sauce: In a saucepan saute onion and garlic in olive oil over medium heat until translucent, about 5 minutes.", "Add tomatoes and olives and continue to cook until sauce is thick and most excess liquid has evaporated, about 25 minutes.", "Season with salt and pepper, to taste and serve warm with linguica crusted redfish and fried calamari.", "For the fried calamari: In a mixing bowl, marinate the calamari in the buttermilk with 2 tablespoons creole seasoning and allow to sit for 20 minutes.", "In a large bowl, combine masa harina and flour along with 2 tablespoons creole seasoning.", "Dredge the calamari in the flour mixture and sift to remove any excess.", "Deep fry calamari until golden, 2 to 3 minutes, stirring constantly to prevent from sticking together.", "Drain on paper towels, season with creole seasoning, and serve on top of redfish along with Portuguese olive-tomato sauce.", "Garnish with feta.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 onion, coarsely chopped, 2 teaspoons chopped garlic, 2 tablespoons olive oil, 2 pounds Roma tomatoes, peeled, cored and coarsely chopped, and more.

Yes, Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta

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