Sautéed Fish with Crawfish Cream Sauce
Cook Time: 18-22 min
- 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)
- 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)