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

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

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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

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