NUTRITION

SERVINGS

INGREDIENTS

6 oz Redfish fillet

2 oz Crawfish tails

1 tsp Avocado oil

2 tbsp Heavy cream

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Cayenne pepper

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, thyme, sea salt, and black pepper.

• 2

  Pat the redfish fillet dry with paper towels and coat both sides evenly with the spice mixture.

• 3

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the fish in the skillet and sear for 3 to 4 minutes per side until a dark, flavorful crust forms.

• 5

  Remove the fish from the pan and set aside on a plate.

• 6

  In the same skillet, add the diced onion, green bell pepper, and celery, sautéing for 3 minutes until tender.

• 7

  Pour in the heavy cream and add the crawfish tails, simmering for 2 minutes until the sauce is slightly thickened.

• 8

  Serve the redfish topped with the warm crawfish cream sauce and a sprinkle of fresh parsley.