Andouille Crusted Redfish Recipe
Maque Choux Couscous, Crawfish Boil Relish, Smoked Tomato Coulis, Persillade
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Ingredients
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Andouille Crusted Redfish
Method
Preparation
- 1
Prepare the Andouille Crust
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced andouille sausage and cook until browned. Remove from heat and let cool slightly.
- 2
Mix the Crust Ingredients
In a mixing bowl, combine the browned andouille sausage, Panko breadcrumbs, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- 3
Prepare the Redfish
Preheat the oven to 400°F (200°C). Pat the redfish fillets dry with paper towels and season both sides with salt and black pepper.
- 4
Coat the Fillets
In a large baking dish, place the seasoned redfish fillets. Press the andouille mixture onto the top of each fillet to create an even crust.
- 5
Bake the Fillets
Drizzle the remaining tablespoon of olive oil over the crusted fillets. Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and the crust is golden brown.
