Crawfish Cream Sauce adds a layer of decadence to seared redfish in this company-worthy dish.
Seared Redfish with Crawfish Cream Sauce
Yields: 8 Servings
Ingredients
- ½ cup plus 2 tablespoons unsalted butter, divided
- 1 cup sliced almonds
- 8 (6-ounce) redfish fillets
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ cup all-purpose flour
- 3 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 cup heavy whipping cream
- 1 (8-ounce) package crawfish tails, rinsed and drained
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 2 teaspoons dry sherry
- Garnish: fresh oregano leaves, fresh thyme leaves
Instructions
- In a large skillet, melt 2 tablespoons butter over medium heat. Add almonds; cook, stirring frequently, until butter is melted and almonds are browned. Remove from skillet.
- Sprinkle fish with salt and pepper. Dust fish with flour. In a large skillet, heat oil and ¼ cup butter over medium heat. Add 4 fish fillets; cook until fish is browned and flakes easily with a fork, 4 to 5 minutes per side. Place on a serving platter. Repeat with remaining fish. Top with almond mixture.
- Increase heat to medium-high, and add garlic and remaining ¼ cup butter to skillet. Add cream; cook, stirring occasionally, until thickened, about 6 minutes. Stir in crawfish tails; cook until heated through. Stir in thyme, oregano, and sherry. Spoon crawfish mixture over fish. Garnish with oregano and thyme, if desired.
I fixed this last night and was a little underwhelmed by the flavor. I used red snapper as their was no red fish available. The recipe says sear the fish but it is actually fried. My finished product looked nothing like the picture. My fish were light brown from frying and my cream sauce was more tanish than white from cooking in the remnants of were the fished fried.
I’ll try it again but not frying. I will do more of a blackening. Also got to figure away for the cream sauce to have a richer flavor and creamier texture. My wife and I enjoyed the recipe concept and look forward to preparing again – just got to put a little different spin it.
The best cream sauce recipe is 1 stick of butter, 3 cloves of garlic 1 medium onion sautéed 1-3 mins then add 1 quart heavy whipping cream. Thicken over medium high heat for 10 mins add crawfish. Season with Tony’s chacheres and 1 tbs of liquid crab boil