Andouille & Crawfish Crusted Mahi Recipe
Creole Sauce / Spinach / Jalapeno Polenta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Andouille and Crawfish Crust
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, sauté until translucent. Stir in Andouille sausage and cook until browned. Add crawfish tails, panko breadcrumbs, paprika, salt, and black pepper. Mix well and set aside.
- 2
Cook the Spinach
In another skillet, heat 1 tablespoon of olive oil over medium heat. Add spinach and sauté until wilted. Season with salt and pepper, then remove from heat.
- 3
Prepare the Creole Sauce
In the same skillet used for the spinach, add tomato sauce, Cajun seasoning, and simmer for 5 minutes. Stir in chopped parsley and remove from heat.
- 4
Prepare the Mahi Mahi
Preheat the oven to 400°F (200°C). Season Mahi Mahi fillets with salt and pepper. Place them on a baking sheet lined with parchment paper.
- 5
Assemble and Bake
Spread the Andouille and crawfish mixture on top of each Mahi Mahi fillet. Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
- 6
Serve
On each plate, place a serving of sautéed spinach, a portion of jalapeno polenta, and top with the baked Andouille & crawfish crusted Mahi. Drizzle with Creole sauce and enjoy!
