Grilled Fish Over Saffron Rice & Crawfish Etouffee Recipe
Make Grilled Fish Over Saffron Rice & Crawfish Etouffee Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grilled Fish
Saffron Rice
Crawfish Etouffee
Method
Grilled Fish
- 1
Prepare the Marinade
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
- 2
Marinate the Fish
Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes in the refrigerator.
- 3
Grill the Fish
Preheat the grill to medium-high heat. Grill the marinated fish fillets for about 4-5 minutes on each side, or until cooked through and flaky. Remove from grill and sprinkle with fresh parsley.
Saffron Rice
- 4
Prepare the Saffron
In a small bowl, soak saffron threads in 2 tablespoons of warm water for about 10 minutes.
- 5
Crawfish Etouffee
- 6
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes.
- 7
Add Garlic and Tomato Paste
Stir in minced garlic and tomato paste. Cook for an additional 2 minutes, stirring frequently.
- 8
Add Crawfish and Seasonings
Add crawfish tails, chicken broth, Cajun seasoning, salt, and black pepper. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.
- 9
Thicken the Sauce
In a small bowl, mix the flour with a little water to form a slurry. Stir this into the etouffee until thickened, about 2-3 minutes.
- 10
Finish and Serve
Remove from heat and stir in fresh parsley. Serve the crawfish etouffee over the saffron rice and top with grilled fish.