Recipe(tried): Pan-Crispy Fish with Crawfish Sauce -- not just the fish! Right?
Main Dishes - Fish, ShellfishYour other posts don't mention the crawfish part of your request, which is probably what you are looking for. I came across your post because I, myself, recently had a wonderful dish at a restaurant of pan-fried lake trout with gnocci covered in a cream crawfish sauce. I am from the west coast and my husband from hot-dish town and he even loved it. In my search, I came across this recipe from Emeril.
PAN-CRISPY FISH WITH CRAWFISH SAUCE
Source: Emeril Lagasse
1 tablespoon olive oil
2 tablespoons minced shallots
1 tablespoon chopped garlic
1 pound crawfish tails
Essence (recipe follows)
2 tablespoons chopped green onions
2 cups heavy cream
4 (6 ounces) firm fish fillets, such as catfish, snapper, or red fish
1 cup buttermilk
1/2 cup flour
1/2 cup yellow cornmeal
1/2 cup vegetable oil for frying
In a large saute pan, heat the olive oil. When the oil is hot, add the shallots and saute for 1 minute.
Add the garlic and crawfish tails and continue to saute for 2 minutes. Season the tails with Essence.
Add the green onions. Stir in the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the liquid thickens and coats the back of a spoon, about 4 minutes.
Place the fillets in a glass bowl and cover with the buttermilk. Season the mixture with Essence. Cover the bowl with plastic wrap and place in the refrigerator. Marinate the fish for about 30 minutes.
Remove the bowl from the refrigerator and drain.
In a shallow bowl, combine the flour and cornmeal. Season the flour with Essence. Dredge the fillets in the seasoned flour, coating each side completely.
In another large pan, heat the vegetable oil. When the oil is hot, add the fillets and pan-fry for 3 to 4 minutes on each side, or until the fillets are golden brown and the flesh is flaky. Remove the fish from the pan and drain on a paper-lined plate. Season the fillets with Essence.
Serve the fish with the sauce spooned over the top.
EMERIL'S ESSENCE CREOLE SEASONING
(also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Yield: 4 servings
PAN-CRISPY FISH WITH CRAWFISH SAUCE
Source: Emeril Lagasse
1 tablespoon olive oil
2 tablespoons minced shallots
1 tablespoon chopped garlic
1 pound crawfish tails
Essence (recipe follows)
2 tablespoons chopped green onions
2 cups heavy cream
4 (6 ounces) firm fish fillets, such as catfish, snapper, or red fish
1 cup buttermilk
1/2 cup flour
1/2 cup yellow cornmeal
1/2 cup vegetable oil for frying
In a large saute pan, heat the olive oil. When the oil is hot, add the shallots and saute for 1 minute.
Add the garlic and crawfish tails and continue to saute for 2 minutes. Season the tails with Essence.
Add the green onions. Stir in the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the liquid thickens and coats the back of a spoon, about 4 minutes.
Place the fillets in a glass bowl and cover with the buttermilk. Season the mixture with Essence. Cover the bowl with plastic wrap and place in the refrigerator. Marinate the fish for about 30 minutes.
Remove the bowl from the refrigerator and drain.
In a shallow bowl, combine the flour and cornmeal. Season the flour with Essence. Dredge the fillets in the seasoned flour, coating each side completely.
In another large pan, heat the vegetable oil. When the oil is hot, add the fillets and pan-fry for 3 to 4 minutes on each side, or until the fillets are golden brown and the flesh is flaky. Remove the fish from the pan and drain on a paper-lined plate. Season the fillets with Essence.
Serve the fish with the sauce spooned over the top.
EMERIL'S ESSENCE CREOLE SEASONING
(also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Yield: 4 servings
MsgID: 1431752
Shared by: Michelle, Coon Rapids, Minnesota
In reply to: ISO: Outback Talapia with Crawfish sauce
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Michelle, Coon Rapids, Minnesota
In reply to: ISO: Outback Talapia with Crawfish sauce
Board: Copycat Recipe Requests at Recipelink.com
- Read Replies (3)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Outback Talapia with Crawfish sauce |
Vicki Hall Winchester, VA | |
2 | Recipe: Outback Steakhouse's Royal Port Tilapia Cream Sauce (repost) |
Halyna - NY | |
3 | Recipe: Jamaican Country Style Port Royal Fish (and Outbacks Royal Port Tilapia (repost) |
Halyna - NY | |
4 | Recipe(tried): Pan-Crispy Fish with Crawfish Sauce -- not just the fish! Right? |
Michelle, Coon Rapids, Minnesota |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Grouper Piccata (NOT Bonefish Grill)
- Fiesta Shrimp Casserole
- Lighter Quicker Marinades for Fish
- Stir-Fried Shrimp and Asparagus in Lemon Sauce
- Steamed Alaska King Crab with Spicy Tomato Relish or Shallot Cream Sauce
- Pan-Roasted Monkfish with Kidney Beans and Roasted Tomato
- Shrimp Florentine Gratin with Two Cheese Sauce
- Seafood Jambalya (using rice cooker)
- Roasted Haddock Fillets with Sesame Sauce (food processor)
- Tuna with Tomatoes and Black Olives (using tuna steaks, Nicoise olives, and red
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute