1 cup peeled, seeded, & chopped fresh or canned tomatoes
1 TB minced garlic (about 3 medium-size cloves)
2 cups half & half or heavy cream or combo of both
Cajun seasoning to taste
1 TB Worcestershire sauce
1 TB hot sauce
1/4 cup chopped green onions, green parts only
4 Tilapia fish fillets or Flounder (can substitute with other fish)
2 tsp chopped fresh parsley (optional)
Directions
Heat 2 TB oil in a medium pan over medium heat. Add the yellow onions & season with salt & pepper. Add the crawfish, cooking for 2 minutes.
Add the tomatoes & garlic, season with cajun seasoing & cook for 3 minutes.
Add half & half/cream, Worcestershire, & hot sauce. Bring to a boil then reduce heat to medium & simmer, stirring occasionally, until the cream thickens & reduces by one-third, about 6 to 8 minutes.
Add the green onions & season again with salt & pepper if needed. Set aside & keep warm.
Heat a large pan with remaining ¼ cup olive oil over medium-high heat.
Season fish. Add fish to the pan & sear until fillets are golden brown & flake easily with a fork, about 5 to 6 minutes, depending on thickness of fillets.
Remove & drain on paper towels. Serve crawfish sauce over fish.
(Serve with rice or potatoes and your favorite vegetable)
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Sautéed Fish with Crawfish Cream Sauce
By Terrie Lewis | March 01, 2022
Cook Time: 18-22 min
Serves 4
Ingredients
1/4 cup plus 2 TB olive oil
1 cup chopped white & yellow onions
½ tsp. Salt & Pepper
12 oz. to 1 lb crawfish tails, peeled & deveined
1 cup peeled, seeded, & chopped fresh or canned tomatoes
1 TB minced garlic (about 3 medium-size cloves)
2 cups half & half or heavy cream or combo of both
Cajun seasoning to taste
1 TB Worcestershire sauce
1 TB hot sauce
1/4 cup chopped green onions, green parts only
4 Tilapia fish fillets or Flounder (can substitute with other fish)
2 tsp chopped fresh parsley (optional)
Directions
Heat 2 TB oil in a medium pan over medium heat. Add the yellow onions & season with salt & pepper. Add the crawfish, cooking for 2 minutes.
Add the tomatoes & garlic, season with cajun seasoing & cook for 3 minutes.
Add half & half/cream, Worcestershire, & hot sauce. Bring to a boil then reduce heat to medium & simmer, stirring occasionally, until the cream thickens & reduces by one-third, about 6 to 8 minutes.
Add the green onions & season again with salt & pepper if needed. Set aside & keep warm.
Heat a large pan with remaining ¼ cup olive oil over medium-high heat.
Season fish. Add fish to the pan & sear until fillets are golden brown & flake easily with a fork, about 5 to 6 minutes, depending on thickness of fillets.
Remove & drain on paper towels. Serve crawfish sauce over fish.
(Serve with rice or potatoes and your favorite vegetable)
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