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)
Please Note: Weekly ads are consistent across every Food Town. Services and in-store specials may vary
by location.
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)
If you can't find an item you're searching for, let us know! We're always looking for ways to improve your Food Town experience, and we'll do our best to make that product available. Make a suggestion