Sautéed Fish With Crawfish Cream Sauce Recipe 375

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.

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.

PAN-FRIED SPECKLED TROUT WITH CREAMY CRAWFISH SAUCE

Steps:

• Place fish on a sheet of wax paper or clean work surface. Next, sprinkle salt, pepper, and paprika onto both sides of each fish fillet making sure to rub the ingredients into the fish with your fingers.
• Melt 1/2 stick butter in a medium to large frying pan. Pan fry 1 fillet of fish at a time in frying pan for 2 minutes on each side. Next, squeeze 1 tbsp. Lemon juice into a hot pan with fish letting the fish absorb the lemon juice. Remove fish from pan Repeat steps for the next fish fillet.
• Melt 1 stick of butter in medium saucepan. Stir in minced garlic, green onions, and parsley. Saute for 3-4 minutes.
• Stir in crawfish tails let cook on low heat for 5 minutes (until crawfish is heated through).
• Add heavy whipping cream stir until the sauce is warm and thickens. Remove from heat. If sauce, isn't thick enough add 1/2 teaspoon cornstarch and 1 tablespoon whipping cream together in a small bowl, then add to sauce mixture.
• Place one fish fillet on each plate, optional squeeze fresh lemon on each fish, then top with the creamy crawfish sauce, and serve immediately.Great paired with pasta, fresh vegetables or a salad.

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.

STEVE'S CRAWFISH TOPPING FOR REDFISH, SPECKLED TROUT, CATFISH OR ANY FISH

Steps:

• Sauté vegetables in margarine in heavy stainless sauté pan until they're just beginning to soften. Add three good shakes Worcestershire sauce and the juice of half a lemon. Sauté 10 minutes-season.
• Add the Cajun seasoning to taste (Tony's, Slap ya Mama, etc.) along with crawfish and sauté on low heat for another 15 minutes.
• Add cream and sauté until reduced by half, season again if needed (after tasting). Spoon over (cooked) fish and enjoy!