Recipes
Fresh Pacific Cod w/ Crawfish Bayou Sauce
4 servings (easy)
4) 7-9oz. Fresh Pacific Cod (Ling, Rock, True Cod) can substifute Fresh Alaska Halibut or other firm white fish.
Salt and Pepper to taste
3/4 cup crawfish, cooked (can sub cooked shrimp)
1 tsp chopped garlic
1/3 cup chopped green onions
1 Tbls butter (can sub butter blend or canola oil – not olive oil)
3/4 cup heavy cream
1 tsp creole seasonings (recipe follows), 1 tsp = mild
In a large skillet over med/hi heat add butter, green onions, garlic and creole seasonings, stir to mix. Add cream and reduce heat to med. Reduce cream to half about 5 minutes, add crawfish or shrimp. Heat through for 30 seconds. Turn off heat if reduced enough. Will hold for short time while you cook your fish. To rewarm sauce use low heat and if too thick add dash of cream while rewarming. Grill or broil fish. When fish is cooked, plate fish and spoon crawfish sauce over center of fish and garnish with parsley. Rice pilaf is a good side dish for this entree.
Oyster Cove Grille Creole Seasonings
(all spices are dry, approx. 3 cups)
3 Tbls oregano
1 cup kosher salt
6 Tbls granulated garlic powder
4Tbls granulated onion powder
6 Tbls black pepper
1/2 cup cayenne pepper
3 Tbls thyme
1 cup paprika
Mix well and store in airtight container up to 3 months.
Comments»
the creole seasoning rocks