Pan-Seared Fish with Crawfish Sauce
Chef Larry "Lee" White, HEB Seafood Manager
Serves : 4
Total time: 50 minutes
Prep time: 40 minutes
1 tablespoon olive oil
2 tablespoons shallots (minced)
1 tablespoon chopped garlic
1 lb crawfish tails
Old Bay seasoning
2 tablespoons green onions (chopped)
2 cups heavy cream
4 fillets pangasius
1 cup buttermilk
1/2 cup flour
1/2 yellow cornmeal
1/2 cup vegetable oil (frying)
In a large saute pan, heat the olive oil. When the oil is hot, add the shallots and saute for 2 minutes. Add the garlic and crawfish tails and continue to saute for another several minutes. Season the crawfish with Old Bay seasoning. Add the green onions and heavy cream then bring to a boil. Reduce the heat to a simmer and cook until the liquid thickens and coats the back of a spoon, about 4 to 5 minutes. Place the fillets in a glass bowl and cover with buttermilk. Season the mixture with Old Bay.
Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes. Remove the bowl from the refrigerator and drain.
In a shallow bowl, combine flour and cornmeal. Season the flour with Old Bay.
Dredge the fillets in the seasoned flour, coating each side completely. In another large pan, heat the vegetable oil. When the oil is hot, add the fillets and pan fry 3-4 minutes per side or until golden brown and the flesh is flaky. Remove the fish from the pan and drain on a paper-lined plate.
Season the fillets with Old Bay. Serve the with fish with the sauce spooned over the top. Grilled mixed veggies go great with this dish.