Craving creole cooking I did a Google search and came across an andouille-crusted redfish recipe from Emeril. I didn’t really feel like hunting down redfish so I made it with Tilapia instead. It turned out pretty good. To be honest with the bread crumb and andouille along with the meuniere sauce you really don’t even need the fish.
I can’t recall ever following a recipe exactly as written. Here are the tweaks I made to this one. I already mentioned I switched the Redfish for Tilapia. I decreased the amount of butter in the sauce (1 stick instead of 2). I also mixed up my own creole seasoning but basically it was Tony Chachere’s Creole Seasoning and some cayenne pepper. I used seasoned panko bread crumbs. Also, I used more then 5 ounces of andouille (because I like it).
With this dish I made the new potatoes that Emeril made with his recipe. Basically you quarter and boil new potatoes, drain then sauté in butter and finish with fresh parsley. I also made a simple pepper salad. The salad was julian of red and yellow bell peppers and red onion all with a little rice wine vinegar, salt and pepper.
- 1/2 cup Worcestershire sauce
- 1/4 cup chopped yellow onions
- 1 whole lemon, skin and pith discarded and cut in 1/2
- 2 bay leaves
- 6 tablespoons heavy cream
- 1 stick butter cold unsalted butter, cut into small cubes
- 5 ounces andouille sausage, finely diced
- 1/3 cup seasoned panko bread crumbs
- 1 teaspoon Essence or Creole Seasoning, I just mixed my own
- 1/4 cup olive oil
- 3 large Tilapia fillets
Preheat the oven to 450 degrees F.
In a medium saucepan, combine the Worcestershire, onions, bay leaves, and lemon halves and bring to a boil over medium-high heat. Reduce the heat and simmer until thick and reduced by about 2/3 in volume, 5 to 6 minutes, mashing the lemons down with the back of a spoon. Add the cream, whisk to blend, and simmer for 1 minute. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Strain the sauce into a clean pan and cover to keep warm until ready to serve, stirring occasionally.
In a medium skillet, cook the andouille over medium heat, stirring often, for 3 minutes. Remove from the heat, add the bread crumbs, and let cool.
Season each fillet on the flesh side with 1/4 teaspoon of the Essence.
In a large, ovenproof skillet or 2 medium skillets, heat the olive oil over medium-high heat. When the oil is hot, add the redfish, flesh side down, and sear until slightly golden, 3 to 4 minutes. Carefully turn the fish and drain off any excess oil. Spoon an equal amount of the andouille crust on each fillet, spreading out to the edges. Bake until the fish is just cooked through, about 5 minutes.