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1
Preheat the oven to 450 degrees F. Season the vegetables with 2 tablespoons of olive oil.
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2
Season with salt and pepper.
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3
Place the vegetables on a roasting and roast for 10 minutes.
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4
Remove the vegetables from the oven and cool.
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5
Dice the vegetables and set aside.
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6
In a large saute pan, heat 1 tablespoon of the olive oil.
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7
Saute the roasted vegetables, pecans, and garlic for 2 minutes.
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8
Season with salt and pepper.
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9
Stir in the green onions and keep warm.
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10
In a saucepan, combine the Worcestershire sauce, lemons and bay leaves.
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11
Bring the liquid up to a simmer and simmer the liquid until it reduces by 2/3, about 4 minutes.
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12
Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated.
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13
The sauce should be thick and coat the back of a spoon.
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14
Keep the sauce warm.
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15
In a hot saute pan, render the andouille sausage for 2 minutes.
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16
Remove from the heat and cool the sausage completely.
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17
Turn the cooled sausage into a mixing bowl.
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18
Stir in the bread crumbs.
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19
Season the fillets with the Creole seasoning.
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20
In a large, oven- proof saute pan, heat the remaining olive oil.
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21
When the oil is hot, add the redfish, presentation side down first.
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22
Saute the redfish for 4 minutes on the first side and carefully flip over.
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23
Cover the top of each fillet with a quarter of the andouille crust.
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24
Place the saute pan in the oven and cook for 5 minutes.
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25
To assemble.
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26
Spoon the sauce in the center and around the rim of each plate.
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27
Mound the shoestrings in the center of each plate.
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28
Place three piles of the relish around the shoestrings of each plate.
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29
Gently lay each fillet on the pile of shoestring potatoes.
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30
Garnish the plates with red and yellow peppers, chives and cheese.
