Pan Seared Redfish with a crawfish, cream sauce (DonDon original)
Fish Filets, In this case Redfish, cut in half so there's 4 Filets
1 lemon
1/2 stick real butter
Flour for dredging
Salt, Black and Red Pepper,
dash of Garlic powder
tablespoon Paparika
Sauce
peeled crawfish tails
1 lemon
Pint Heavy cream
1/2 cup White wine OR Fish or Chicken Stock
Teaspoon Crushed capers (optional)
1/4 cup Finely minced Onions and 2 cloves of minced Garlic (OR use Shallots and no garlic)
Red Pepper Flakes
Panko Bread Crumbs
EVOO
Add Salt, Black and Red Pepper, Paparika plus a dash of garlic powder to about 2 cups of Flour, then mix and set aside
Squeeze lemon juice onto the filet and then lightly salt and pepper them. Dredge filets into flour mix, shake off excess flour.
Add the butter and about 2 Tablespoons of EVOO (raises the flash point of the butter so it won't burn) into a cast iron skillet that's over medium high heat and once it's up to temp add the fish filets. Brown on each side and set aside to drain.
Add another Tablespoon of Butter AND EVOO and add in Onions, sautee 1 minute and add Garlic, capers and Crawfish, sautee another minute or 2 and then deglaze the pan with the White wine or Stock. Simmer for a couple minutes, then add in the Heavy cream, the juice from the Crawfish tails and season with Salt, Pepper and Red Pepper flakes (all to taste) Simmer until it gets thick.
In a mixing bowl, mix in about a cup or cup n a half of Panko Bread Crumbs with just enough EVOO to moisten.
Add in the juice of 1/2 to 1 lemon and mix thouroughly, then slide the fish filets up under the Sauce mix and make sure the filets are covered very well with the sauce/crawfish. Coat the top of the fish/sauce mix with the Panko Bread Crumbs and put under broiler and cook until the bread crumbs are browned
Serve with Angel hair Pasta and Garlic bread
Gonna try this one tonight and will post up pics and how it was tomorrow
1 Attachment(s)
Here's how we ended up making it MAN it was good
Fish
Fish Filets, In this case Redfish, cut in half so there's 4 Filets
1 lemon
1/2 stick real butter
Flour for dredging
Salt, Black and Red Pepper,
dash of Garlic powder
tablespoon Paparika
Sauce
peeled crawfish tails
1 lemon
Pint Heavy cream
1/2 cup White wine OR Fish or Chicken Stock
1/4 cup Finely minced Onions and 2 cloves of minced Garlic (OR use Shallots and no garlic)
Red Pepper Flakes
Panko Bread Crumbs
EVOO
In a mixing bowl, mix in about a cup or cup n a half of Panko Bread Crumbs with just enough EVOO to moisten. Spread out on a cookie sheet and Bake them at 400 until Brown. Set aside
Add Salt, Black and Red Pepper, Paparika plus a dash of garlic powder to about 2 cups of Flour, then mix and set aside
Squeeze lemon juice onto the filet and then lightly salt and pepper them. Dredge filets into flour mix, shake off excess flour.
Add the butter and about 2 Tablespoons of EVOO (raises the flash point of the butter so it won't burn) into a cast iron skillet that's over medium high heat and once it's up to temp add the fish filets. Brown on each side and set aside to drain.
Add another Tablespoon of Butter and EVOO, then add in Onions, sautee 1 minute and add Garlic and Crawfish, sautee another minute or 2 and then deglaze the pan with the White wine or Stock. Simmer to reduce by half, then add in the Heavy cream, the juice from the Crawfish tails and season with Salt, Pepper and Red Pepper flakes (all to taste) Simmer until it gets thick.
(If it's not getting thick enough, add a heaping tablespoon of Corn Starch to a 1/4 cup of water, mix thouroughly and add to the sauce. It'll thicken up within a couple minutes.)
Turn heat off and add in the juice of 1/2 lemon and mix thouroughly.
Serve with Angel hair Pasta and once you have the pasta and fish on the plate, cover with sauce, then sprinkle everything with the browned Panko Bread Crumbs
It's Slap yo mama good
The Home Made Pesto and friggin awesome as well. I use Walnuts instead of Pine nuts, just like em better