Best Sautéed Fish With Crawfish Cream Sauce Recipes

Steve's Crawfish Topping For Redfish, Speckled Trout, Catfish or any Fish image

Provided by Steve McNemar

Yield 6

Number Of Ingredients 9

1 small sweet onion, chopped
1 cup green onion, chopped
3 tbsp minced garlic
3 good shakes of Worcestershire sauce
1 lemon, quartered
3 tbsp margarine
Cajun seasoning/spices to taste
8 ounces heavy whipping cream
1 pound crawfish or shrimp or 8 oz crabmeat

Steps:

Sauté vegetables in margarine in heavy stainless sauté pan until they're just beginning to soften. Add three good shakes Worcestershire sauce and the juice of half a lemon. Sauté 10 minutes-season.
Add the Cajun seasoning to taste (Tony's, Slap ya Mama, etc.) along with crawfish and sauté on low heat for another 15 minutes.
Add cream and sauté until reduced by half, season again if needed (after tasting). Spoon over (cooked) fish and enjoy!

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

Provided by MichelleF

Number Of Ingredients 13

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.