ANDOUILLE CRUSTED REDFISH WITH CREOLE MEUNIERE SAUCE
Steps:
- In a medium saucepan, combine the Worcestershire, onions, bay leaves, and lemon halves and bring to a boil over medium-high heat. Reduce the heat and simmer until thick and reduced by about 2/3 in volume, 5 to 6 minutes, mashing the lemons down with the back of a spoon. Add the cream, whisk to blend, and simmer for 1 minute. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Strain the sauce into a clean pan and cover to keep warm until ready to serve, stirring occasionally. In a medium skillet, cook the andouille over medium heat, stirring often, for 3 minutes. Remove from the heat, add the bread crumbs, and let cool. Season each fillet on the flesh side with 1/4 teaspoon of the Essence. In a large, ovenproof skillet or 2 medium skillets, heat the olive oil over medium-high heat. When the oil is hot, add the redfish, flesh side down, and sear until slightly golden, 3 to 4 minutes. Carefully turn the fish and drain off any excess oil. Spoon an equal amount of the andouille crust on each fillet, spreading out to the edges. Bake until the fish is just cooked through, about 5 minutes. To serve, spoon the sauce into the center of 4 large plates and arrange the fillets on the sauce. Garnish the plates with the red and yellow peppers and chives, and serve immediately. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly Yield 2/3 cup
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Daniel Kiprop
[email protected]I'm not a fan of seafood, but I really enjoyed this dish. The fish was cooked perfectly and the sauce was very flavorful.
Mozaffor Ahmed
[email protected]This is my new favorite fish recipe! The andouille crust is so flavorful and the Creole meuniere sauce is the perfect complement. I will definitely be making this again and again.
Baba Ail
[email protected]This dish was a bit too spicy for me, but my husband loved it. I will definitely make it again, but I will use less andouille next time.
Taiwo Temitope
[email protected]I made this dish for my family and they all loved it. The fish was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Mohon islam Hridoy
[email protected]This is a great recipe for a special occasion. The fish is elegant and the sauce is rich and decadent.
Chase hudson
[email protected]I'm not a huge fan of fish, but I really enjoyed this dish. The andouille crust was a nice touch and the sauce was very flavorful.
Rogan Musonda
[email protected]This dish was amazing! I loved the combination of flavors and textures. The fish was cooked perfectly and the sauce was divine.
Kashif Sahu
[email protected]I thought this dish was just okay. The fish was a bit bland and the sauce was a bit too rich.
Sibomana Athanase
[email protected]The fish was a bit overcooked, but the sauce was delicious.
Ehtisham Asif
[email protected]This dish was a bit too complicated for me. I had trouble getting the sauce right.
Omar Rojas
[email protected]Loved the crispy crust and the tender fish. The sauce was also very good.
Yaa Asantewaa
[email protected]Easy to make and very tasty. I will definitely add this dish into my cooking repertoire.
S_KHAN_07
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone loved the combination of flavors. The andouille crust was a bit too spicy for some of my guests, but they still enjoyed the dish. I will definitely make this again, but I
kING SAAD
[email protected]This dish was absolutely delicious! The andouille crust added a nice spicy kick, and the Creole meuniere sauce was rich and flavorful. The redfish was cooked perfectly, and it flaked beautifully. I will definitely be making this again!