Potato Crusted Gulf Fish With A Grilled Mushroom 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

2 large baking potatoes, peeled and passed through the potato threader, soaking in cool water

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

4 fillets (about 6 to 8 ounces) pompano

Salt and freshly ground black pepper

1 tablespoon dried thyme

1 cup dry white wine

1 teaspoon salt

1 dash hot pepper sauce

1 tablespoon cayenne pepper

3 lemons, peeled and quartered

4 cups sliced assorted Exotic mushrooms (such as shiitakes, chantrelles, black trumpets, oyster, lobster etc.)

1 tablespoon chopped garlic

1 tablespoon black pepper

3 turns freshly ground black pepper

1 tablespoon minced shallots

1 tablespoon finely chopped fresh parsley

1/2 cup plus 2 tablespoons olive oil

1/2 cup small diced yellow onions

Drizzle of White Truffle Oil

1 1/2 cups Lemon Butter Sauce, recipe follows

1 tablespoon finely chopped fresh parsley leaves

Essence, recipe follows

1/2 pound (2 sticks) unsalted butter, cut up, at room temperature

1/2 pound prosciutto ham, julienne

2 tablespoons garlic powder

2 tablespoons salt

4 teaspoons Dijon mustard

1/2 cup heavy cream

1 tablespoon onion powder

2 tablespoons minced garlic

1 dash Worcestershire sauce

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