Sautéed Fish With Crawfish Cream Sauce Recipe 375 Food

SAUTéED FISH WITH CRAWFISH CREAM SAUCE RECIPE - (3.7/5)

Steps:

• Heat 2 TB oil in a medium pan over medium heat. Add the yellow onions & season with Essence. Add the crawfish, cooking for 2 minutes. Add the tomatoes & garlic, season with salt & pepper, & cook for 3 minutes. Add cream/half & half, Worcestershire, & hot sauce. Bring to a boil then reduce heat to medium & simmer, stirring occasionally, until the cream thickens & reduces by one-third, about 6 to 8 minutes. Add the green onions & season again with salt & pepper. Set aside & keep warm. Heat a large pan with remaining ¼ cup olive oil over medium-high heat. Season fish with Essence. Add fish to the pan & sear until fillets are golden brown & flake easily with a fork, about 5 to 6 minutes. Remove & drain on paper towels. Serve crawfish sauce over fish.

FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE

Steps:

• For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
• For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
• Serve the catfish with the crawfish au gratin sauce.

CREAMY CRAYFISH SAUCE

Steps:

• Melt the butter in a small nonstick saucepan over medium heat. Add the crayfish and garlic, and sauté 2-3 minutes, until warmed through. Add the cream and scallions, and bring to a boil. Cook for 1 minute, and when cream is slightly thickened, add parsley and salt and pepper, to taste. Stir in the lemon juice and cook 1 more minute.

SALMON WITH CRAWFISH SAUCE

Steps:

• Mix the yogurt, sour cream, and garlic and allow to rest in the refrigerator over night if possible.
• Make a paste of the cornstarch and milk.
• Preheat the oven to 375 degrees. Preheat an oiled skillet to the smoke point.
• Brush or spray one side of the filet with the remaining olive oil. Coat that side with the seeds. Carefully lay the filet in the hot skillet and sear it to a golden brown crust. Do not turn the fish. Place skillet in the oven and bake for 4 minutes.
• While the fish is baking, slowly bring the yogurt mixture to a simmer, stirring continuously. If you are too aggressive the sauce will break. This is not a disaster, but it doesn't look as good. Add the cornstarch milk and stir in the crawfish tails and cook until the tails are warm.
• Plate the fish and cover with the sauce. It will need some salt. Your call as to how much.

COD WITH CRAWFISH BAYOU SAUCE

Steps:

• Preheat a grill or grill pan and spray with cooking spray.
• Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey.
• Sauce:.
• Melt butter in a large skillet over medium heat.
• Stir in garlic and Creole seasoning.
• Add 1/2 & 1/2.
• Stir until mixture is reduced by half, about 5 minutes.
• Add crawfish and shrimp stirring until just heated through.
• Season with salt and pepper, to taste.
• To serve, spoon Crawfish Bayou Sauce over center of fish and garnish with parsley and green onions.

CRAWFISH CREAM SAUCE

Steps:

• Heat olive oil in pan over medium heat. Saute shallots and garlic for 30 seconds. Add crawfish and creole seasoning. Saute an additional 1 to 2 mintues. Add cream, hot sauce and Worcestershire sauce. Bring liquid to a boil, then reduce to simmer. Simmer the cream until it thickens and reduces by half, about 5 mintues. Add butter, salt, pepper to taste. Fold in green onions and serve over already cooked fillets.