This recipe comes to us courtesy of Louisiana Cookin’ Magazine.
MAKES 6 SERVINGS
Use any firm, white fish such as red snapper, redfish, speckled trout, or farm-raised catfish for a dish that can be the highlight of a dinner party.
- 6 6-8 ounce filets Gulf fish
- lemon pepper, garlic powder, salt, and red and black pepper to taste
- 2 tablespoons butter
- 1/4 cup seafood broth or chicken broth
- Crawfish Cardinale (recipe follows)
Rub the fish with the seasonings. In a heavy skillet set over medium-high heat, melt the butter.
Add fish fillets and cook for 3 to 4 minutes over moderate heat until the fish begins to turn opaque.
Add broth, cover the skillet, and allow to poach for several minutes or until fish flakes easily. Serve with Crawfish Cardinale.
This sauce is also great served over toasted slices of French bread.
- 8 tablespoons butter, softened
- 2 ribs celery, finely chopped
- 1 1/2 cups finely chopped onions
- 1/3 cup chopped bell peppers
- 2 garlic cloves, minced
- 1 teaspoon tomato paste
- 1 pound peeled Louisiana crawfish tails
- 1/4 cup chopped parsley
- 1/4 cup chopped green onions
- salt and cayenne pepper to taste
- 1 teaspoon cornstarch mixed with
- 2 tablespoons cold water
- 1 ½ to 2 cups sour cream
Melt butter in a large skillet set over medium heat. Add the celery, onion, bell pepper, garlic, and tomato paste and cook until vegetables are wilted, about 5 minutes, stirring frequently.
Add the crawfish tails and simmer for 3 to 5 minutes until heated thoroughly. Add parsley and green onions and cook until slightly wilted. Season with salt and pepper.
Add cornstarch mixture and stir until mixture begins to thicken, about 2 minutes.
Reduce heat to medium-low and simmer until thickened, about 4 minutes. Add sour cream. Heat for 2 minutes. Ladle sauce over cooked fish.