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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Nikky Jj
[email protected]This is the best redfish recipe I've ever tried!
Jayne Temple
[email protected]5 stars! This dish was absolutely delicious.
Alishba Zawar
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Vanessa Deleon
[email protected]I'm making this dish again tonight! It's so easy to make and it's always a hit with my family.
Seipati Mokgosi
[email protected]This dish was amazing! I loved the crispy crust on the redfish and the Creole meuniere sauce was so flavorful.
Samira Haque Ria
[email protected]This recipe was a disaster! The redfish was raw in the middle and the sauce was inedible.
Ubed Baloch
[email protected]I don't recommend this recipe. The redfish was overcooked and the sauce was bland.
Donald Aderholt
[email protected]This dish was just okay. The redfish was a bit dry and the sauce was not very flavorful.
Haroon Khano23
[email protected]The sauce was a bit too rich for my taste, but the redfish was cooked perfectly. I would recommend using a lighter sauce next time.
Kimberly Sandoval
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. The redfish was cooked perfectly and the sauce was very flavorful.
Bhel Medina
[email protected]I'm not a huge fan of fish, but this dish was amazing! The andouille crust was so flavorful and the Creole meuniere sauce was the perfect complement. I will definitely be making this again.
Erik V Campillo
[email protected]This recipe was easy to follow and the results were amazing. The redfish was cooked perfectly and the sauce was delicious. I served it with roasted vegetables and it was a perfect meal.
Akash Vay
[email protected]I made this dish for a dinner party last weekend and it was a huge hit! Everyone raved about the crispy crust and the flavorful sauce. I will definitely be making this again.
Tufatjol hossen
[email protected]This Andouille-Crusted Redfish with Creole Meuniere Sauce was an absolute delight! The flavors were incredibly well-balanced, with the crispy andouille crust perfectly complementing the flaky redfish. The Creole meuniere sauce added a rich and creamy