Emerilized Tilapia and Clancy's Fried Oysters with Brie

This is something I threw together at the last minute...the idea for the fish was derived from an oyster recipe I found by Emeril. The seasoning I used for the fish was the oyster recipe creole seasoning. It was not spicy at all. This dish was a hit. I caught a picture of it before it was devoured by my husband!

First the Oyster recipe:

Clancy's Fried Oysters with Brie

Recipe courtesy Emeril Lagasse

Prep Time:10 min

Inactive Prep Time:0 min

Cook Time:18 min

Serves:4 servings

Ingredients

• 1 dozen shucked Louisiana Oysters
• Essence, recipe follows
• 1 cup flour
• 1/2 cup vegetable oil
• 4-ounce wheel of Brie, cut into 12 equal slices
• 1 tablespoon olive oil
• 2 tablespoons minced shallots
• 1 tablespoon chopped garlic
• 1 pound fresh spinach, washed and stemmed

Directions

Preheat the oven to 400 degrees F. Pat the oysters dry. Season the oysters with Essence. Season the flour with Essence. In a large cast-iron skillet, heat the oil. Dredge the oysters in the flour, shaking off the excess flour. Pan-fry the oysters for 1 to 2 minutes on each side, or until golden brown. Drain on paper towels. Place the oysters on a baking sheet. Lay a slice of the cheese on top of each oyster. Bake for about 2 to 3 minutes or until the cheese melts. In a saute pan, over medium heat, add the oil. When the oil is hot, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the spinach and saute for 2 to 3 minutes. Season with salt and pepper. To serve, mound the spinach in the center of each plate. Arrange 3 oysters around each mound of spinach and serve warm.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 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 oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Click here to PRINT this recipe

Now, for the Emerilized Fish (this is my own recipe):

6 Tilapia whole fish filets
1 Cup of flour
1/2 cup of the seasoning
Vegetable oil

Work with defrosted fish filets. Heat vegetable oil in the frying pan at medium high heat. If you are going to make both dishes, I would fry the fish first. The oysters will get messy in the oil!

Mix 1 C of flour with the 1/2 c of Creole seasoning from the oyster recipe.

Coat the fish in the flour/seasoning mixture and fry on each side for about 2-3 minutes each.

Serve!

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