Redfish with Crawfish Cream Sauce
Ingredients for Seared Redfish with Crawfish Cream Sauce
1/2 cup plus 2 tablespoons unsalted butter, divided
1 cup sliced almonds
8 redfish fillets
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
2 sliced cloves garlic
1 cup heavy whipping cream
1 package rinsed and drained crawfish tails
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 teaspoons dry sherry
Steps un making Seared Redfish with Crawfish Cream Sauce
Melt 2 tablespoons butter over medium heat in a large skillet.
Stir in almonds. Stir frequently, until butter is melted and almonds are browned. Remove from heat. Set aside
Sprinkle fish with salt and pepper. Then dust it with flour.
In a large skillet, heat oil and 1/4 cup butter over medium heat.
Add 4 fish fillets. Cook until fish is browned and flakes easily with a fork, 4 to 5 minutes per side. Remove and set aside. Repeat process. Top with almond mixture.
Add garlic and remaining 1/4 cup butter to another skillet under medium heat.
Add cream. Cook and stir occasionally, until thickened, about 6 minutes.Then stir in crawfish tails.
Cook until heated through. Stir in thyme, oregano, and sherry.
Spoon crawfish mixture over fish.