Redfish Louisiana Recipe
Blackened redfish covered in crawfish cream sauce
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Ingredients
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For the Blackened Redfish
For the Crawfish Cream Sauce
Method
For the Blackened Redfish
- 1
Prepare the Redfish
Pat the redfish fillets dry with paper towels. This helps achieve a good sear.
- 2
Season the Fish
Generously coat the fillets with cajun seasoning, pressing it into the flesh to ensure it adheres well.
- 3
Heat the Skillet
In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and bubbling.
- 4
Cook the Fish
Add the seasoned redfish fillets to the skillet, cooking for about 4-5 minutes on each side, or until blackened and cooked through. Remove the fillets from the skillet and set aside.
For the Crawfish Cream Sauce
- 5
- 6
Sauté Aromatics
Add the minced garlic and sauté for about 1 minute until fragrant.
- 7
Add Crawfish and Cream
Stir in the crawfish tails and cook for 2-3 minutes. Then, add the heavy cream, lemon juice, salt, and black pepper. Stir well to combine.
- 8
Simmer the Sauce
Bring the sauce to a gentle simmer and let it cook for about 5 minutes until it thickens slightly. Stir in the chopped green onion.
- 9
Serve
Place the blackened redfish fillets on plates and generously spoon the crawfish cream sauce over the top before serving.