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Season 1 · Ep. 1 · NOLA Food Critics with Ian McNulty
Andouille-Crusted Redfish
Gulf redfish with a smoky andouille crust, roasted pecan relish, meunière sauce, and crispy shoestring potatoes.
Ingredients
- 4 redfish fillets (6–8 oz each)
- 3 oz andouille sausage, finely diced
- 1 cup bread crumbs
- 1 tablespoon Creole Seasoning
- 6 tablespoons olive oil, divided
- 1 cup roasted pecan pieces
- 2 teaspoons chopped garlic
- ¼ cup chopped green onions
- 2 zucchini slices, lengthwise
- 2 yellow squash slices, lengthwise
- 2 eggplant slices, lengthwise
- ¾ cup Worcestershire sauce
- 2 whole lemons, peel & pith removed
- 2 bay leaves
- ¾ pound cold butter, cubed
- 2 cups shoestring potatoes, fried
Method
- Preheat oven to 450°F. Brush vegetables with 2 tablespoons olive oil, season, and roast 10 minutes. Cool, dice, and set aside.
- Sauté roasted vegetables, pecans, and garlic in olive oil for 2 minutes. Stir in green onions and keep warm.
- Simmer Worcestershire, lemons, and bay leaves until reduced by two-thirds. Whisk in cold butter one cube at a time to make a thick meunière sauce.
- Render andouille in a hot pan for 2 minutes. Cool completely. Mix with breadcrumbs and set aside as the crust.
- Heat remaining olive oil in an oven-safe pan. Sear redfish presentation-side down 4 minutes. Flip, press andouille crust onto each fillet, and transfer to oven for 5 minutes.
- To plate: spoon sauce around the rim. Mound shoestrings in center, place relish spoonfuls around, and lay fish on top. Garnish with peppers, chives, and Parmesan.
Chef's NoteRecipe courtesy Chef Emeril Lagasse, all rights reserved.