Potato-Crusted Catfish With Fennel Vinaigrette And Spaghetti Squash Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1357
FAT
364%
CHOL
107%
SOD
25%

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Ingredients for 4 servings

1/4 teaspoon freshly ground black pepper

1/2 cup olive oil

1/2 cup diced red onion

1 spaghetti squash, about 3 pounds

Salt and freshly ground black pepper

2 teaspoons Essence, recipe follows

1 teaspoon minced garlic

1 bulb fennel, diced

2 tablespoons olive oil

2 large Idaho potatoes, peeled and coarsely grated

4 (5-ounce) catfish fillets

2 to 3 tablespoons minced chives

1/2 teaspoon fennel seed

1 cup peeled, seeded, and chopped plum tomatoes

1/4 cup white wine

2 tablespoons Dijon mustard

1 cup vegetable oil

1/4 teaspoon salt

6 tablespoons unsalted butter

1 1/2 tablespoons chopped assorted soft fresh herbs, such as basil, chives, cilantro, oregano, parsley

3 tablespoons red wine vinegar

3 tablespoons minced red pepper

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