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Andouille-Crusted Fish with Cayenne Butter Sauce

Submitted by: Mary on 04/29/2004
1939 views
2.99 avg rating
183 votes
 
 
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Ingredients

CHIVE AIOLI:

1/4 C Chopped garlic
2/3 C Blend of 80% vegetable oil and 20% olive oil
1 Bunch chives
2 T Chopped parsley
2 Egg yolks
1 t Dijon mustard
Juice of 1 lemon
Salt to taste

CAYENNE BUTTER SAUCE:

3/4 C Hot sauce
1 C (2 sticks) butter, chopped, chilled
ANDOUILLE-CRUSTED FISH:

6 ozs Andouille sausage or smoked pork sausage, coarsely chopped
1 Onion, coarsely chopped
2 T Blend of 80% vegetable oil and 20% olive oil
1 C Crushed pork rinds
4 (8-oz.) Skinless boneless fish fillets
Kosher salt and white pepper to taste
3 T Blend of 80% vegetable oil and 20% olive oil

Directions

FOR THE CHIVE AIOLI, cook the garlic in the oil blend in a saucepan over medium heat for 20 minutes, stirring frequently; do not brown. Strain into a bowl and cool.



Reserve 8 chive pieces for garnish. Puree the remaining chives and parsley in a food processor. Add the egg yolks and pulse to mix well. Add the garlic oil gradually, processing constantly. Add the Dijon mustard, lemon juice and salt and mix, adding a small amount of water if necessary for a thin mayonnaise-like consistency. Spoon into a pastry tube or plastic squeeze bottle and chill for up to several days.



FOR THE BUTTER SAUCE, cook the hot sauce in a small saucepan over medium heat until reduced by 1/3. Reduce the heat to low and whisk in the butter a few pieces at a time, mixing well after each addition. Keep warm.



FOR THE FISH:



Grind the andouille in a food processor. Saute the ground andouille with the onion in 2 tablespoons oil blend in a skillet over medium heat until the sausage is brown and the onion is transparent. Puree the mixture in a food processor. Add the crushed pork rinds and pulse until mixed.



Preheat the oven to 350 degrees. Season the fish on both sides with kosher salt and white pepper. Heat 3 tablespoons oil blend in an ovenproof skillet over high heat. Add the fish fillets and sear for 2 minutes. Turn the fillets over and drain the skillet. Press the andouille mixture onto the fish to form a crust. Bake for 5 to 10 minutes or until the fish flakes easily and the crust is golden brown.



To serve, ladle the butter sauce onto each serving plate. Place 1 fish fillet on each plate and drizzle the chive aioli across the fish in a zigzag pattern. Top with the reserved chive pieces.

Servings

4

Calories

3

Time to prepare

20 minutes

Difficulty

Easy
 

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