Herb-Crusted Catfish With Tomato-Fennel Vinaigrette, And Andouille And Fava Bean Relish Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon chopped fresh cilantro

8 ounces (1 cup) chopped andouille sausage

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1/4 teaspoon freshly ground black pepper

1/4 cup chopped onions

1 tablespoon dried thyme

1 tablespoon olive oil

1/4 cup peeled, seeded, and chopped Italian plum tomatoes

2 teaspoons Essence, recipe follows

2 teaspoons olive oil

1 tablespoon cayenne pepper

4 (5-ounce) catfish fillets

1/2 teaspoon fennel seed

2 tablespoons sherry wine vinegar

1 cup chopped assorted soft fresh herbs, such as basil, mint, parsley, chervil, cilantro, oregano, chives

1 teaspoon chopped oregano

1 tablespoon minced garlic

1/4 teaspoon fresh cracked black pepper

1/4 cup olive oil

1/4 cup white wine

2 tablespoons Dijon mustard

1 teaspoon tomato paste

1 cup fresh or frozen (and thawed) fava beans, blanched in salted water for 1 minute and peeled

1 tablespoon black pepper

2 tablespoons garlic powder

1/2 teaspoon salt

1/4 teaspoon salt

2 tablespoons salt

1 teaspoon chopped garlic

1 tablespoon onion powder

3/4 cup peeled, seeded, and finely chopped plum tomatoes

1 teaspoon chopped chives

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