Red Fish Recipe
Blackened Red Fish topped with Cajun crawfish sauce, served with rice, sautéed asparagus & garlic bread
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Ingredients
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Fish
Crawfish Sauce
Rice
Sautéed Asparagus
Garlic Bread
Method
Fish Preparation
- 1
Season the Fish
Pat the redfish fillets dry with a paper towel. Rub Cajun seasoning evenly over both sides of each fillet.
- 2
Cook the Fish
In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned redfish fillets and cook for about 3-4 minutes on each side, or until the fish is cooked through and has a blackened crust. Remove from heat and set aside.
Crawfish Sauce Preparation
- 3
Make the Sauce
In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in crawfish tails, heavy cream, salt, black pepper, and lemon juice. Simmer for about 5-7 minutes until the sauce thickens slightly.
- 4
Finish the Sauce
Stir in chopped green onions just before serving.
Rice Preparation
- 5
Cook the Rice
In a medium pot, bring water to a boil. Add rice and salt, reduce heat to low, cover, and simmer for about 18-20 minutes until all the water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes.
Sautéed Asparagus Preparation
- 6
Garlic Bread Preparation
- 7
- 8
Bake the Garlic Bread
Place the bread halves on a baking sheet and bake for 10-12 minutes until golden and crispy.