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Cheese-Crusted Fish
With Creole Essence
Fish & Seafood

This is amazingly simple but very tasty, a quick after-work supper that satisfies your appetite, your taste buds and your low-carb diet! There are no specific quantities given here because it's so easy to adjust the amounts to whatever number of people you are serving.

Fish fillets of your choice (tilapia, orange roughy, etc.)
Emerilís Creole Essence (recipe below)
Cayenne pepper to taste
Freshly grated Romano or Parmesan cheese (about 2 Tablespoons per fish fillet)
Melted butter

Spray broiler pan with non-stick spray. If fish has been frozen, make sure that the fillets are thawed thoroughly, then pat dry. Lay fillets on broiler pan and sprinkle lightly to taste with Emerilís Creole Essence (don't overdo) Ė I sprinkle on a little more cayenne to kick it up an extra notch. Grate the cheese and pat enough on each fish fillet to cover it. When all of the fillets have been seasoned and covered with cheese, pour a bit of melted butter over all. 

Broil for about 3-5 minutes depending on size of fillets, just until tender done but not overdone. Serve with steamed vegetables or a salad and a nice glass of wine.
 

Emeril's Essence (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 leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

(Emeril Lagasse)