FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Andouille Crusted Redfish With A Roasted Pecan Vegetable Relish, Meuniere Sauce And A Pile Of Shoestring Potatoes Recipe

Nutrition per serving    (USDA % daily values)
CAL
2219
FAT
446%
CHOL
133%
SOD
198%

Comments

Add a comment

Ingredients for 4 servings

3 ounces Andouille sausage, finely diced

6 tablespoons olive oil, in all

2 teaspoons chopped garlic

1 tablespoons Creole Seasoning

2 (1-inch) slices of eggplant, sliced lengthwise

Salt and white pepper

3/4 pound cold butter, cubed

1 cup roasted pecans pieces

1 tablespoon brunoise red peppers

2 cups shoestring potatoes, fried and seasoned with salt and pepper

1 tablespoon chopped chives

2 whole lemons, skin and pith removed

4 each (6 to 8 ounces) redfish fillets

3/4 cup Worcestershire sauce

1 tablespoon brunoise yellow peppers

2 (1-inch) slices of zucchini, sliced lengthwise

1 cup bread crumbs

1/4 cup chopped green onions

2 (1-inch) slices of yellow squash, sliced lengthwise

2 bay leaves

1/4 cup grated Parmesan cheese

You might also like

Blackened Redfish
Saveur
Redfish On The Half Shell
Food & Wine
"Breaded" Redfish With Shrimp, Fennel, And Oran...
Coastal Living
Coastal Bend Redfish With Shrimp And Crab
Southern Living
Trout Meunière Amandine (Trout With Brown Butte...
Saveur
Shrimp Radiatore
Louanne's Kitchen
Catfish Pecan With Lemon-Thyme-Pecan Butter
Southern Living
Blackened Redfish
Cookstr
Redfish On A Bed Of Curried Courgettes Served W...
Foodista.com
Grilled Redfish With Shrimp And Corn Maque Choux
Zatarain's