Sautéed Fish with Crawfish Cream Sauce

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

1. 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.
2. Add the tomatoes & garlic, season with cajun seasoing & cook for 3 minutes.
3. 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.
4. Add the green onions & season again with salt & pepper if needed. Set aside & keep warm.
5. Heat a large pan with remaining ¼ cup olive oil over medium-high heat.
6. 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.
7. Remove & drain on paper towels. Serve crawfish sauce over fish.

(Serve with rice or potatoes and your favorite vegetable)