Seared Redfish with creole crawfish sauce

4 6-8 oz Redfish Filets
1 lb crawfish tails
1 cup Sliced Green Onion
2T Butter
1 T Creole Seasoning, recipe follows
1 t Kosher Salt
2 Cups Heavy Cream
2T Flour
Vegetable Oil

Melt butter over medium heat, add green onions and cook until softened. Add flour and cook for 3 minutes. Add heavy cream and simmer until thickened enough to coat the back of a spoon. Add crawfish tails along with any juices from the pack. Set aside and keep warm.

Heat a heavy sauté pan over med high heat for 5 minutes. Sprinkle lightly with Kosher salt and liberally with Creole seasoning. Coat seasoned fish with vegetable oil and sear for 4 minutes per side. If the fish is thick finish in a 450 degree oven for 6-10 minutes. Serve over creamy grits or dirty rice.

INGREDIENTS: Creole Seasoning
1/4 cup granulated or powdered garlic
1/4 cup freshly ground black pepper
2 tablespoons cayenne pepper, or to taste
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion

Mix all ingredients for seasoning mix in a bowl. Store in an air tight container indefinitely.

The House Restaurant and Bar
4513 Old Shell Rd (The Holiday Place Shopping Village)
Mobile, AL 36608
(251) 408-9622

We have private dining rooms and a beautiful wraparound porch and patio in our courtyard. We can do receptions, rehearsal dinners and special parties.

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