Andouille Crusted Redfish with a Roasted Pecan Vegetable Relish, Meuniere Sauce and a Pile of Shoestring Potatoes Recipe

Name: Andouille Crusted Redfish with a Roasted Pecan Vegetable Relish, Meuniere Sauce and a Pile of Shoestring Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil, in all; 2 (1-inch) slices of zucchini, sliced lengthwise; 2 (1-inch) slices of yellow squash, sliced lengthwise; 2 (1-inch) slices of eggplant, sliced lengthwise; 1 cup roasted pecans pieces; 2 teaspoons chopped garlic; 1/4 cup chopped green onions; 3/4 cup Worcestershire sauce; 2 whole lemons, skin and pith removed; 2 bay leaves; 3/4 pound cold butter, cubed; 3 ounces Andouille sausage, finely diced; 1 cup bread crumbs; 1 tablespoons Creole Seasoning; 4 each (6 to 8 ounces) redfish fillets; 2 cups shoestring potatoes, fried and seasoned with salt and pepper; 1 tablespoon brunoise red peppers; 1 tablespoon brunoise yellow peppers; 1 tablespoon chopped chives; 1/4 cup grated Parmesan cheese; Salt and white pepper

Servings: persons

6 tablespoons olive oil, in all
2 (1-inch) slices of zucchini, sliced lengthwise
2 (1-inch) slices of yellow squash, sliced lengthwise
2 (1-inch) slices of eggplant, sliced lengthwise
1 cup roasted pecans pieces
2 teaspoons chopped garlic
1/4 cup chopped green onions
3/4 cup Worcestershire sauce
2 whole lemons, skin and pith removed
2 bay leaves
3/4 pound cold butter, cubed
3 ounces Andouille sausage, finely diced
1 cup bread crumbs
1 tablespoons Creole Seasoning
4 each (6 to 8 ounces) redfish fillets
2 cups shoestring potatoes, fried and seasoned with salt and pepper
1 tablespoon brunoise red peppers
1 tablespoon brunoise yellow peppers
1 tablespoon chopped chives
1/4 cup grated Parmesan cheese
Salt and white pepper

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

1199

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 tablespoons olive oil, in all, 2 (1-inch) slices of zucchini, sliced lengthwise, 2 (1-inch) slices of yellow squash, sliced lengthwise, 2 (1-inch) slices of eggplant, sliced lengthwise, and more.

Yes, Andouille Crusted Redfish with a Roasted Pecan Vegetable Relish, Meuniere Sauce and a Pile of Shoestring Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andouille Crusted Redfish with a Roasted Pecan Vegetable Relish, Meuniere Sauce and a Pile of Shoestring Potatoes

How did you like this recipe?

Frequently Asked Questions