Andouille Crusted Redfish With Shoestring Potatoes Recipe
Ingredients
- 6 Tbsp. Extra virgin olive oil divided
- 2 x (1-inch) Zucchini slices sliced lengthwise
- 2 x (1-inch) Yellow squash slices sliced lengthwise
- 2 x (1-inch) Eggplant slices sliced lengthwise
- 1 c. Roasted pecans pcs
- 2 tsp Minced garlic
- 1/4 c. Minced green onions
- 3/4 c. Worcestershire sauce
- 2 whl Lemons skin
- pith removed
- 2 x Bay leaves
- 3/4 lb Cool butter cubed
- 3 ounce Andouille sausage finely diced
- 1 c. Bread crumbs
- 1 Tbsp. Bayou Blast see * Note
- 4 x Redfish fillets - (6 to 8 ounce ea)
- 2 c. Shoestring potatoes fried
- seasoned with Salt and pepper
- 1 Tbsp. Brunoise red peppers
- 1 Tbsp. Brunoise yellow peppers
- 1 Tbsp. Minced chives
- 1/4 c. Grated Parmesan cheese Salt to taste Freshly-grnd white pepper to taste
Instructions
No instructions listed