Redfish Kathleen Recipe
6-ounce redfish filet topped with our crawfish and mushroom cream sauce, served with rice pilaf and one additional side.
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Ingredients
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Main Ingredient
Crawfish and Mushroom Cream Sauce
Rice Pilaf
Additional Side
Method
Redfish Preparation
- 1
Prepare the Redfish
Season the redfish filet with salt and black pepper on both sides.
- 2
Cook the Redfish
In a skillet over medium-high heat, add a tablespoon of olive oil. Once hot, add the seasoned redfish filet and cook for about 4-5 minutes on each side until it is golden brown and cooked through. Remove and set aside.
Crawfish and Mushroom Cream Sauce
- 3
- 4
- 5
Deglaze and Thicken Sauce
Pour in the white wine to deglaze the pan, scraping up any browned bits. Allow to simmer for about 2-3 minutes. Then, reduce the heat and stir in the heavy cream, cooking until the sauce thickens slightly.
- 6
Finish the Sauce
Stir in the chopped parsley and season with salt and black pepper to taste. Remove from heat.
Rice Pilaf Preparation
- 7
- 8
Cook the Rice
Add the long-grain rice to the saucepan and stir to coat the rice in the oil. Pour in the chicken broth, add salt and pepper to taste, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is cooked through and liquid is absorbed.
Assembly
- 9
Plate the Dish
On a serving plate, place a generous scoop of rice pilaf. Top with the cooked redfish filet and spoon the crawfish and mushroom cream sauce over the top. Serve with your choice of additional side.