Linguica Crusted Redfish With A Portuguese Olive-tomato Sauce, Fried Calamari And Feta Cheese | Emer

Ingredients

• 1 onion, coarsely chopped
• 2 teaspoons chopped garlic
• 2 tablespoons olive oil
• 2 pounds Roma tomatoes, peeled, cored and coarsely chopped
• 2/3 cup black olives (such as Kalamata), pitted and halved
• 1 pound calamari, thawed, cut into 1/4-inch slices
• 1/2 cup buttermilk
• Creole seasoning
• 1 cup masa harina
• 1 cup flour
• 1/2 pound feta cheese, crumbled
• LINGUICA CRUSTED REDFISH:
• 10 ounces finely chopped linguica
• 2/3 cup bread crumbs to bind
• 8 redfish filets
• 4 tablespoons olive oil