Sautéed Fish with Crawfish Cream Sauce

By MichelleF

Emeril, Modified ~ The original recipe uses grouper & adds tasso or smoked sausage to the sauce. I used redfish with smoked sausage in the sauce. We didn’t care for the smoky taste of the sausage in the sauce, so I have removed that from my version of the recipe.

Ingredients

• 1/4 cup plus 2 TB olive oil
• 1 cup chopped yellow onions
• Essence to taste
• 1 lb crawfish tails, peeled & deveined
• 1 cup peeled, seeded, & chopped fresh or canned tomatoes
• 1 TB minced garlic (about 3 medium-size cloves)
• Salt & pepper to taste
• 2 cups heavy cream or half & half or combo of both
• 1 TB Worcestershire sauce
• 1 TB hot sauce, such LA Hot Sauce or Crystal Hot Sauce
• 1/4 cup chopped green onions, green parts only
• 4 fish fillets
• 2 tsp chopped fresh parsley

Details

Servings 4
Adapted from emerils.com

Preparation

Step 1

Heat 2 TB oil in a medium pan over medium heat. Add the yellow onions & season with Essence. Add the crawfish, cooking for 2 minutes. Add the tomatoes & garlic, season with salt & pepper, & cook for 3 minutes. Add cream/half & half, 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. Set aside & keep warm. Heat a large pan with remaining ¼ cup olive oil over medium-high heat. Season fish with Essence. Add fish to the pan & sear until fillets are golden brown & flake easily with a fork, about 5 to 6 minutes. Remove & drain on paper towels. Serve crawfish sauce over fish.