Grilled Red Fish/topped With Spicy Crawfish Etouffee/with Cauliflower/ Green Beans/ Truffle Polenta Recipe
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Ingredients
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Grilled Red Fish
Spicy Crawfish Etouffee
Cauliflower
Green Beans
Truffle Polenta
Method
Grilled Red Fish
- 1
- 2
Spicy Crawfish Etouffee
- 3
Make the Roux
In a large pot, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic, sautéing until softened. Stir in Cajun seasoning and cook for another minute.
- 4
Add Crawfish
Add the crawfish tails and cook for 2-3 minutes. Then add diced tomatoes and chicken stock. Simmer for 15-20 minutes until the sauce thickens.
- 5
Finish the Etouffee
Stir in the green onions just before serving.
Cauliflower
- 6
Roast the Cauliflower
Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
Green Beans
- 7
Truffle Polenta
- 8
Prepare the Polenta
In a pot, bring water to a boil. Slowly whisk in the polenta. Reduce heat and simmer for 20-25 minutes, stirring frequently until thickened.
- 9
Finish the Polenta
Stir in truffle oil, Parmesan cheese, and salt until creamy.
