Steves Crawfish Topping For Redfish Speckled Trout Catfish Or Any Fish Recipes

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.

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!

CRAWFISH TOPPING FOR FISH

Steps:

• In a heavy saute pan, cook vegetables in butter until soft, about 8-10 minutes. Add three shakes Worcestershire sauce and 1 tablespoon lemon juice.
• Add Cajun spices to taste and saute about 1 minute. Add crawfish and continue to saute on low heat another 15 minutes; add heavy cream. Saute until reduced by half; adjust seasonings. Spoon over (cooked) fish.