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Sautéed Fish with Crawfish Cream Sauce


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.

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Rate this recipe 3.5/5 (11 Votes)


  • 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


Servings 4
Adapted from


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.

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