SAUTéED FISH WITH CRAWFISH CREAM SAUCE RECIPE - (3.7/5)

Sautéed Fish with Crawfish Cream Sauce Recipe - (3.7/5) image

Provided by MichelleF

Number Of Ingredients 13

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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

Steps:

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.