Crawfish Crusted Redfish / Sweet Potato Puree / Grilled Asparagus Recipe

Preparation Directions

1. 1

   Prepare the Crawfish Crust

   In a bowl, combine crawfish tails, panko breadcrumbs, Parmesan cheese, minced garlic, paprika, salt, and black pepper. Mix well and set aside.

2. 2

   Prepare the Redfish

   Preheat the oven to 375°F (190°C). Season the redfish fillets with salt and black pepper. Spread Dijon mustard on top of each fillet.

3. 3

   Crust the Redfish

   Press the crawfish mixture onto the mustard-coated redfish fillets, ensuring they are well covered.

4. 4

   Bake the Redfish

   Place the crusted redfish on a baking sheet and bake for 15-20 minutes, or until the fish flakes easily with a fork.

5. 5

   Prepare the Sweet Potato Puree

   Boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter, heavy cream, cinnamon, and salt, then mash until smooth.

6. 6

   Grill the Asparagus

   Toss asparagus with olive oil, salt, and black pepper. Preheat a grill or grill pan over medium-high heat and grill asparagus for 5-7 minutes until tender and slightly charred.

7. 7

   Serve

   Plate the crawfish crusted redfish alongside a generous scoop of sweet potato puree and grilled asparagus.