• Tommy Centola

Seared Redfish with Crawfish Cream Sauce

I'm working on a series of articles for the newspaper for December. I want to feature the Feast of the Seven Fishes. For those of you who have not heard of this, it's a celebration in many Italian American families before midnight on Christmas Eve. I found a couple of recipes in a local magazine that peaked my curiosity. Let me share them with you.


1/2 cup plus 2 tablespoons butter, divided

1 cup sliced almonds

8 (6-ounce) redfish fillets

2 teaspoons Creole seasoning

1/2 cup all-purpose flour

3 tablespoons olive oil

2 cloves garlic, sliced

1 cup heavy cream

8 ounces crawfish tails

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

2 teaspoons dry sherry


In a large skillet, melt 2 tablespoons butter over medium heat. Add almonds; cook, stirring frequently, until butter is meted and almonds are browned. Remove from skillet.


Sprinkle fish with Creole seasoning. Dust fish with flour. In a large skillet, heat oil and 1/4 cup butter over medium heat. Add 4 fish fillets; cook until fish is browned and flakes easily with a fork, 4 to 5 minutes per side. Place on a serving platter.Repeat with remaining fish. Top with almond mixture.


Increase heat to medium-high, and add garlic and remaining 1/4 cup butter to skillet. Add cream; cook, stirring occasionally, until thickened, about 6 minutes. Stir in crawfish tails; cook until heated through. Stir in thyme, oregano and sherry. Spoon crawfish mixture fish. Serve.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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