Seared Red Fish w/ Garlic Grits, Green Beans and Crawfish Etoufee Sauce Recipe

Prepare the Garlic Grits

In a pot, bring 4 cups of water to a boil. Slowly whisk in 1 cup of grits and reduce heat to medium-low. Stir in minced garlic and salt. Cook for 20-25 minutes until thickened, stirring occasionally. Once done, stir in butter and cheddar cheese until melted. Set aside.

Cook the Green Beans

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add fresh green beans, salt, and pepper. Sauté for about 5-7 minutes until tender-crisp. Remove from heat and set aside.

Prepare the Crawfish Etoufee Sauce

In a saucepan, melt 2 tablespoons of butter over medium heat. Add diced onion, bell pepper, and celery, cooking until soft, about 5 minutes. Stir in minced garlic and cook for another minute. Add crawfish tails, chicken broth, Cajun seasoning, salt, and pepper. Simmer for 15 minutes until thickened.

Seared Red Fish

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season red fish fillets with salt and pepper. Sear the fish for about 4-5 minutes on each side until golden brown and cooked through. Remove from heat.

Serve

On each plate, place a serving of garlic grits, top with seared red fish, add a portion of sautéed green beans, and drizzle with crawfish etoufee sauce. Serve with lemon wedges on the side.