Creole Grill Fish & Ribeye Thursday Recipe

Prepare fish

Pat fish fillets dry with paper towels. Season both sides generously with Creole seasoning, a pinch of salt and freshly ground black pepper. Let rest at room temperature for 10 minutes while preparing other components.

Make crawfish étouffée

In a 10-inch skillet over medium heat, melt 2 tablespoons butter. Add the shallot, 2 minced garlic cloves, green bell pepper and celery; cook, stirring occasionally, until softened (about 4–5 minutes). Stir in 2 tablespoons flour and cook for 1–2 minutes to make a blond roux, stirring constantly so it doesn't brown. Add tomato paste and chopped tomato, cook 1 minute. Gradually whisk in 1/2 cup seafood or chicken stock until smooth. Add Worcestershire sauce, hot sauce (if using), and simmer gently for 4–5 minutes until slightly thickened. Add crawfish tails and simmer 2–3 minutes until heated through and incorporated. Taste and adjust seasoning with salt, pepper and a little lemon juice if desired. Stir in chopped parsley off the heat.

Grill fish

Heat a grill or grill pan to medium-high (about 400°F/200°C). Brush fish lightly with 2 tablespoons olive oil. Oil the grill grates. Place fillets skin-side down (if applicable) and grill 3–5 minutes per side depending on thickness, until opaque and just flaky (internal temperature about 145°F/63°C). Remove from heat and keep warm.

Assemble

Place two grilled fillets on each serving plate (or both on one plate for family style). Spoon generous portions of the crawfish étouffée over the fillets so they are nicely topped. Garnish with additional chopped parsley and lemon wedges.

While the fish cooks, heat 1 tablespoon olive oil and 1 teaspoon butter in a large skillet over medium-high heat. Add sliced onion and cook 2 minutes until translucent. Add red bell pepper, zucchini and yellow squash and sauté, stirring frequently, for 4–6 minutes until vegetables are tender-crisp and lightly browned. Add 1 minced garlic clove during the last 30 seconds and season with salt, pepper and chopped thyme or parsley. Toss to combine and remove from heat.

Divide the sautéed vegetables between plates alongside the grilled fish and étouffée.

Warm the French bread in a 350°F (175°C) oven for 6–8 minutes or toast slices on the grill for 1–2 minutes per side until lightly crisp. Serve with softened butter.

Pour drinks (iced tea, soda, or preferred beverage) into glasses. Serve the bread and drink with the plated Creole grill fish and sautéed vegetables.