Cod With Crawfish Bayou Sauce Recipes

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COD WITH CRAWFISH BAYOU SAUCE



Cod With Crawfish Bayou Sauce image

Make and share this Cod With Crawfish Bayou Sauce recipe from Food.com.

Provided by Mysterygirl

Categories     Crawfish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cod fish fillet
salt & freshly ground black pepper, to taste
1 tablespoon butter
1 teaspoon garlic, chopped
1 tablespoon creole seasoning
3/4 cup half-and-half
1/2 cup crawfish, cooked
1/2 cup shrimp, cooked
fresh parsley leaves, chopped (optional)
green onion, chopped (optional)

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.

Nutrition Facts : Calories 178.7, Fat 8.9, SaturatedFat 5.2, Cholesterol 73.3, Sodium 100.6, Carbohydrate 2.2, Sugar 0.1, Protein 21.7

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC



Bayou Stuffed Catfish with Cajun Beurre Blanc image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 21

1/2 pound jumbo lump crabmeat
1 loaf 3 by 6 by 1-inch baked cornbread
1 cup cooked spinach,chopped
1/4 cup pine nuts,toasted
1 tablespoon creole mustard
Salt and pepper, to taste
6 (6-ounce) boneless catfish fillets, skinned
1 cup seasoned flour
1 cup buttermilk
2 cups fish fry mix
Cajun beurre blanc (recipe follows)
Lemon, for garnish
1 1/2 cups white wine
1 clove garlic, crushed
1 bay leaf
1 fresh lemon, halved
2 shallots, minced
1 pound butter, cut in 1-inch pieces
I cup heavy cream
1 teaspoon black peppercorns, cracked
1 tablespoon blackened seasoning, see previous recipe

Steps:

  • Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
  • In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE



Fried Catfish topped with Crawfish Au Gratin Sauce image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 25

5 tablespoons butter
3/4 cup diced onion
1/4 cup diced green bell pepper
1/4 tablespoon minced garlic
5 tablespoons flour
1 tablespoon sugar
3/4 tablespoon chicken base
3/4 tablespoon crab base
1/4 tablespoon granulated garlic
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Pinch dried thyme
3 cups milk
1/4 cup white wine
4 ounces American cheese, cubed
1 pound peeled crawfish tails
2 tablespoons sliced green onions
2 (4-ounce) catfish fillets
Creole seasoning, as needed
2 eggs
2 cups milk
2 cups flour
2 cups cornmeal
Cottonseed oil, for frying

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.

FRESH PACIFIC COD FISH WITH CRAWFISH BAYOU SAUCE



Fresh Pacific Cod Fish with Crawfish Bayou Sauce image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Nonstick cooking spray
4 (7 to 9-ounce) fresh Pacific cod fillets (ling, rock, true cod)
Salt and freshly ground pepper
1 tablespoon butter
1/3 cup chopped green onions
1 teaspoon chopped garlic
1 tablespoon Creole seasoning
3/4 cup heavy cream
3/4 cup crawfish, cooked (can substitute cooked shrimp)
Chopped fresh parsley leaves, for garnish

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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