Bayou Fish Fillets Recipes
FISH TWO O'CLOCK BAYOU
White fish fillets cooked with stock on a bed of chopped vegetables. From the Prudhomme Family Cookbook. Although Paul Prudhomme insists that only fresh fish be used in this recipe, I have had good results using frozen fish. Any white fish can be used. If you don't have seafood stock, substitute chicken or vegetable stock. Serve this over cooked rice.
Provided by Chocolatl
Categories Cajun
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Combine the salt, cayenne and black pepper. Take a rounded 1/2 teaspoon and sprinkle it over both sides of the fish. Let stand 1/2 hour. Reserve remaining salt and pepper mixture.
- Heat the butter in a large skillet over high heat until it is half melted. Add onions, celery, bell peppers and the remaining salt and pepper mixture. Cook about 2 minutes, stirring occasionally.
- Add the flour and 1/2 cup of the stock and stir until well blended. Reduce heat and simmer until liquid is almost evaporated, stirring frequently.
- Stir in remaining stock. Add fish in a single layer and sprinkle green onions over the top. Cover and cook just until fish is cooked, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 446, Fat 26.2, SaturatedFat 15.2, Cholesterol 213.4, Sodium 763.9, Carbohydrate 8.3, Fiber 1.8, Sugar 2.2, Protein 43.3
FRESH PACIFIC COD FISH 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.
- Meanwhile, make sauce: melt butter in a large skillet over medium-high heat. Stir in green onions, garlic, and Creole seasoning. Add cream and lower heat to medium. Stir until mixture is reduced by half, about 5 minutes. Add crawfish and stir for about 30 seconds or until just heated through. Season with salt and pepper, to taste.
- To serve, plate fish and spoon Crawfish Bayou Sauce over center of fish. Garnish with parsley.
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