Saute of Redfish Almandine Served with Brabant Pota

Name: Saute of Redfish Almandine Served with Brabant Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Worcestershire sauce; 1/2 cup chopped yellow onions; 2 bay leaves; 2 lemons, peel and pith discarded and cut in half; 3/4 cup heavy cream; Essence, recipe follows; 1 pound (4 sticks) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips; 4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch); Salt and freshly ground black pepper; 1/4 cup plus 2 tablespoons olive oil; 2 tablespoons chopped garlic; 1/4 cup minced shallots; 1/2 cup fine dried bread crumbs; 2 tablespoons finely chopped fresh parsley leaves; 4 (6 to 8 ounces) redfish fillets; 1 cup flour; 1 cup sliced almonds; 1 cup fried parsley leaves; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme

Servings: persons

1 cup Worcestershire sauce
1/2 cup chopped yellow onions
2 bay leaves
2 lemons, peel and pith discarded and cut in half
3/4 cup heavy cream
Essence, recipe follows
1 pound (4 sticks) plus 2 tablespoons unsalted butter, cut into 1/2-inch chips
4 cups small diced white potatoes, peeled (about 1/2-inch by 1/2-inch)
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons olive oil
2 tablespoons chopped garlic
1/4 cup minced shallots
1/2 cup fine dried bread crumbs
2 tablespoons finely chopped fresh parsley leaves
4 (6 to 8 ounces) redfish fillets
1 cup flour
1 cup sliced almonds
1 cup fried parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

1
["Combine the Worcestershire, onions, bay leaves, and lemons in a medium-size nonreactive saucepan over medium-high heat.", "Mash the lemons down with the back of a spoon and bring the mixture to a boil.", "Simmer until it has reduced and becomes slightly thick, 8 to 10 minutes.", "Add the cream and whisk to blend.", "Cook for 1 minute.", "Mount in the butter, whisking constantly until it is completely melted and blended into the mixture.", "Add the Creole seasoning and stir to mix.", "Strain through a sieve, set aside and keep warm.", "Fry the potatoes until golden brown.", "Remove and drain on paper towels.", "Season with salt and pepper.", "In a large saute pan, over medium heat, heat 2 tablespoons of the oil.", "When the oil is hot, add the garlic and shallots.", "Season with salt and pepper.", "Saute for 1 minute.", "Add the potatoes.", "Saute for 2 minutes.", "Add 1/2 cup of the Meunire Sauce and mix well.", "Add the bread crumbs and parsley.", "Saute for 1 minute.", "Remove from the heat and keep warm.", "Season the redfish and flour with Essence.", "Dredge the fish in the flour, coating each side completely.", "In a large saute pan, over medium heat, add the remaining oil.", "When the oil in hot, add the fillets.", "Pan-fry for 3 to 4 minutes on each side.", "Remove and drain on paper towels.", "In a saute pan, melt the remaining 2 tablespoons of butter.", "Add the almonds and saute for 2 minutes.", "Stir in the Meunire sauce.", "Remove from the heat and keep warm.", "To serve, spoon the potatoes in the center of each plate.", "Lay the fish directly on top of the potatoes.", "Spoon the sauce over the fish.", "Garnish with the fried parsley.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1765

kcal

Calories

143

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 26 ingredients. The key ingredients include: 1 cup Worcestershire sauce, 1/2 cup chopped yellow onions, 2 bay leaves, 2 lemons, peel and pith discarded and cut in half, and more.

Yes, Saute of Redfish Almandine Served with Brabant 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.

That's it — enjoy your meal!

Saute of Redfish Almandine Served with Brabant Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions