Seared Snapper With Crawfish Couche Couche
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Seared Snapper With Crawfish Couche Couche
  Crawfish  
Last updated 6/12/2012 12:59:45 AM. Recipe ID 22756. Report a problem with this recipe.
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      Title: Seared snapper with crawfish couche couche
 Categories: E.
      Yield: 4 Servings
 
      4 tb Olive oil
      1 c  Onions, chopped
           Essence
      1    Ear of sweet corn, scraped
           From the cob
      2 ts Garlic, chopped
      1 lb Crawfish tails
      2 c  Yellow cornmeal
      1 c  Flour
      1 ts Salt
      1 tb Sugar
      1 ts Baking powder
    1/4 ts Cayenne
      1    Egg, beaten
      1 c  Milk
    1/2 c  Chicken stock
      3 tb Vegetable oil
      4    (6 to 8-ounce) red snapper
           Fillets
      2 c  Tasso Maque Choux, recipe
           Follows
 
  Preheat the oven to 400 degrees. In a saute pan, heat 2 tablespoon
  olive oil. When the oil is hot, add the onions and saute for 2
  minutes. Season with Essence. Add the corn and continue to saute for
  1 minute. Add the garlic and crawfish and continue to saute for 1
  minute. Season with Essence. Remove from the heat and cool. In a
  mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder,
  and cayenne. Add the egg, milk and chicken stock and mix well, but do
  not beat. Fold in the crawfish mixture. In a 10-inch cast iron
  skillet over medium heat, add the vegetable oil. When the oil is hot
  and almost smoking, pour in the batter and cook for 3 to 4 minutes,
  or until the edges begin to turn golden. Place the skillet in the
  oven and bake for about 40 minutes, or until golden brown. Remove
  from the oven and cool. Break the couche couche into pieces. Season
  the snapper with Essence. In a large skillet, heat the remaining
  olive oil. When the oil is hot, add the snapper and sear for 3 to 4
  minutes on each side. Remove the snapper from the pan and drain on
  paper-lined plate. Place the couche couche in the center of each
  plate. Lay the fish directly on top of each of the couche couche and
  spoon the Tasso Maque Choux over the top.
  
  Yield: 6 servings
  




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Recipe ID 22756 (Apr 03, 2005)

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