Cod With Crawfish Bayou Sauce

"I use 1/2 & 1/2 however you may choose to use heavy cream like the original recipe."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat a grill or grill pan and spray with cooking spray.
  • Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey.
  • Sauce:

  • Melt butter in a large skillet over medium heat.
  • Stir in garlic and Creole seasoning.
  • Add 1/2 & 1/2.
  • Stir until mixture is reduced by half, about 5 minutes.
  • Add crawfish and shrimp stirring until just heated through.
  • Season with salt and pepper, to taste.
  • To serve, spoon Crawfish Bayou Sauce over center of fish and garnish with parsley and green onions.

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Reviews

  1. Inlaws over for dinner and wanted to impress and I did:) I think crawfish are called finger lobsters here, or should I say the finger lobsters @ the store looked alot like crawfish. In any case "finger lobsters" I used. Thanks for sharing
     
  2. I made this almost exactly as written except that I used all shrimp, instead of the crawfish and shrimp combo, for the sauce. Crawfish is a bit hard to locate in Chicago area at this time of year! Anyways, this dish is delicious...I used, for the cream sauce, half heavy cream and for the other half, 1/2 & 1/2 cream. This was a nice treat for my husband and me, I served it with a rice pilaf mixed with fresh spinach. Very nice dinner! Thanks Mystergirl!
     
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