Best 3 Andouille Crusted Redfish With Creole Meuniere Sauce Recipes

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Tantalize your taste buds with a culinary journey to the heart of Louisiana with our Andouille Crusted Redfish with Creole Meuniere Sauce. This delectable dish combines the bold flavors of Cajun and Creole cuisine, featuring a crispy andouille crust atop tender redfish fillets, all complemented by a rich and flavorful Creole meuniere sauce.

Embark on a sensory adventure as you explore the diverse recipes featured in this article. Begin with the classic Andouille Crusted Redfish, where succulent redfish is coated in a savory crust made from spicy andouille sausage, breadcrumbs, and aromatic herbs. The result is a perfectly seared fish with a crispy exterior and a moist and flavorful interior.

Indulge in the creamy goodness of Creole Meuniere Sauce, a delectable accompaniment that elevates the redfish to new heights. This velvety sauce is crafted with butter, lemon juice, white wine, and a hint of cayenne pepper, creating a harmonious balance of flavors that perfectly complements the crispy andouille crust.

For those seeking a zesty twist, the article also offers a tantalizing recipe for Cajun Remoulade Sauce. This vibrant sauce combines mayonnaise, Creole mustard, horseradish, and a medley of herbs and spices, resulting in a piquant and flavorful condiment that adds an extra layer of complexity to the dish.

Complete your culinary adventure with a refreshing Cucumber Salad, a light and crisp side dish that provides a delightful contrast to the richness of the main course. Thinly sliced cucumbers are tossed in a tangy dressing made with vinegar, sugar, and a hint of dill, creating a refreshing and palate-cleansing accompaniment.

Here are our top 3 tried and tested recipes!

CREOLE REDFISH COURT-BOUILLON



Creole Redfish Court-Bouillon image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1/2 cup plus 3 tablespoons vegetable oil
3/4 cup all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
1 bay leaf
2 tablespoons tomato paste
1/2 cup dry sherry
5 cups fish stock or shrimp stock
1 (14.5-ounce) can diced tomatoes with their juices
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
6 redfish or trout fillets (each about 6 ounces), cut in 1/2 on the diagonal
2 tablespoons olive oil as needed
2 teaspoons Emeril's Original Essence, or other Creole seasoning
4 tablespoons unsalted butter
3 cups cooked long-grain white rice, for servings
Chopped fresh parsley leaves or green onion for serving

Steps:

  • Heat the 1/2 cup of the oil in a Dutch oven or large, heavy pot over medium-high heat. Add the flour, reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a roux the color of peanut butter, about 15 minutes. Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, whisking to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper flakes, and cook, stirring, occasionally, for 20 to 25 minutes.
  • Reduce the heat to low then whisk in the butter, bit by bit, until incorporated. Remove from the heat, taste, and adjust seasoning, if necessary. Preheat a grill to medium. To grill the fish, brush the fish all over with the olive oil and season the fish with the Essence. Grill the fish, basting occasionally with additional olive oil for about 8 minutes. Turn the fish and grill briefly on the second side. Return the court bouillon to the heat, add the fish, and simmer until just cooked through, about 3 to 4 minutes longer. To serve, spoon 1/2 cup of rice into the center of six large soup bowls and divide the red fish court bouillon equally among them. Serve immediately, garnished with parsley or green onion.

RED FISH MEUNIERE PECAN



Red Fish Meuniere Pecan image

This is my favorite Meuniere sauce recipe. You saw many a different variation of this sauce paired with different fish and sometimes even steak down in New Orleans. It's a variation of the basic brown butter sauce, but done in a french/creole fashion. Very simple and delicious! You can leave out the pecans if they don't tickle your fancy, it's just as good.

Provided by graniteangel

Categories     Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

24 ounces red fish fillets
1/4 cup cornflour
1/2 cup white flour
2 teaspoons creole seasoning
1/2 teaspoon white pepper
1 tablespoon olive oil
3 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley
1/2 teaspoon Worcestershire sauce
kosher salt
2 tablespoons toasted pecan pieces

Steps:

  • Combine corn flower, white flour, creole seasoning, and white pepper together in a bowl or dish.
  • Heat olive oil and one tablespoon butter in large frying pan on Med heat.
  • Dredge red fish (can sub trout) in seasoned flour mixture, making sure to tap extra flour off before placing in hot pan. Turn heat to Med-High and let cook for about 3-4 minutes on each side, lightly shaking the pan by the handle over the heat for the first minute to avoid the fish from sticking (and again when you flip over).
  • Once fish is done remove and place on a plate or serving dish.
  • Immediately add butter, lemon juice, parsley, Worcestershire and sprinkle of salt to hot pan. Let butter melt and the sauce start to bubble, will turn a very light brownish color. Remove pan from heat and pour the butter/meuniere sauce over fillets.
  • Sprinkle fillets with toasted pecan pieces.
  • Serve with rice and veggies. I like to garnish with thin lemon wedges and fresh parsley.

Nutrition Facts : Calories 215.6, Fat 14.9, SaturatedFat 6.2, Cholesterol 22.9, Sodium 9.4, Carbohydrate 18.7, Fiber 1.4, Sugar 0.4, Protein 2.6

ANDOUILLE CRUSTED REDFISH WITH CREOLE MEUNIERE SAUCE



ANDOUILLE CRUSTED REDFISH WITH CREOLE MEUNIERE SAUCE image

Categories     Fish     Sauté     Low Carb     Quick & Easy     Dinner

Yield 4 people

Number Of Ingredients 12

1/2 cup Worcestershire sauce
1/4 cup chopped yellow onions
1 whole lemon, skin and pith discarded and cut in 1/2
2 bay leaves
6 tablespoons heavy cream
2 sticks (1/2 pound) cold unsalted butter, cut into small cubes
5 ounces andouille sausage, finely diced
1/3 cup fine dried bread crumbs
1 teaspoon Essence or Creole Seasoning, recipe follows
1/4 cup olive oil
4 (6 to 8-ounce) redfish fillets
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/andouille-crusted-redfish-with-creole-meuniere-sauce-recipe.html?oc=linkback

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

Tips:

  • Choose the freshest redfish possible. This will ensure that your fish is flaky and flavorful.
  • Make sure your andouille sausage is fully cooked before adding it to the recipe. This will help to prevent the sausage from becoming dry and tough.
  • Don't overcook the redfish. Redfish is a delicate fish, so it's important to cook it just until it is opaque in the center.
  • Serve the redfish immediately with the Creole meunière sauce. This will help to keep the fish moist and flavorful.

Conclusion:

Andouille-crusted redfish with Creole meunière sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The andouille sausage adds a smoky and spicy flavor to the fish, while the Creole meunière sauce is a rich and creamy complement. This dish is sure to impress your guests, and it's a great way to enjoy the fresh flavors of Louisiana.

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