Grilled Redfish with Andouille & Shrimp Couche Couche
Grilled Redfish with Andouille & Shrimp Couche Couche might be a good recipe to expand your main course collection. This recipe serves 8 and costs $2.78 per serving. One serving contains 351 calories, 33g of protein, and 13g of fat. 40 people found this recipe to be flavorful and satisfying. This recipe from Eating Well requires white flour, cornmeal, salt, and low fat milk. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Overall, this recipe earns a solid spoonacular score of 68%. If you like this recipe, you might also like recipes such as Coastal Bend Redfish with Shrimp and Crab, Breaded" Redfish with Shrimp, Fennel, and Orange Salad, and Shrimp-and-Andouille Brochettes.
Servings: 8
Preparation duration: 60 minutes
Cooking duration: 30 minutes
Ingredients:
2 teaspoons baking powder
1/2 cup lager beer
2 tablespoons Cajun seasoning
2 teaspoons Cajun seasoning
1 tablespoon canola oil
2 tablespoons canola oil
2 pounds redfish, striped bass or drumfish fillets, skin on
3/4 cup cornmeal
1 large egg
1 teaspoon minced garlic
1/2 cup diced andouille sausage or tasso ham
2 teaspoons hot sauce
1 tablespoon fresh lemon juice
3/4 cup reduced-fat milk
8 ounces peeled, deveined raw shrimp (40-50 count)
1/4 teaspoon salt
1/2 cup seafood stock
2 tablespoons unsalted butter
3/4 cup white whole-wheat flour or all-purpose flour
1 teaspoon Worcestershire sauce
Equipment:
baking pan
oven
whisk
bowl
frying pan
toothpicks
wire rack
knife
microwave
grill
Cooking instruction summary:
To prepare cornbread: Preheat oven to 350F; coat an 8-inch-square metal baking pan with cooking spray.Whisk cornmeal, flour, baking powder and salt in a large bowl. Whisk milk, egg and oil in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined. Pour into the prepared pan.Bake the cornbread until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool in the pan on a wire rack for 15 minutes. Run a knife along the edges of the pan to loosen the sides and turn out onto the rack. Let cool while you prepare the rest of the ingredients.Reduce oven temperature to 200.To prepare couche couche: Break the cornbread into 1-inch pieces. Heat oil in a large skillet over medium-high heat. Add shrimp and sausage (or ham) and cook, stirring, until the shrimp are three-quarters cooked and pink in spots, 30 seconds to 1 1/2 minutes. Add Cajun seasoning and cook, stirring, for 30 seconds more. Add beer and stock and bring to a simmer. Add the cornbread and cook, stirring gently, until it absorbs all the liquid and is heated through, 1 to 2 minutes. Remove from the heat; keep warm in the oven while you prepare the butter sauce and grill the fish.Preheat grill to medium-high.To prepare butter sauce & fish: Stir butter, oil, Cajun seasoning, lemon juice, hot sauce, Worcestershire and garlic in a microwave-safe bowl. Microwave on Medium just until the butter is melted, 1 to 2 minutes.Oil the grill rack (see Tip). Grill fish, skin-side down, basting every 4 minutes with the butter sauce, until cooked through, 12 to 15 minutes. Serve the fish with the couche couche.
Step by step:
1. To prepare cornbread: Preheat oven to 350F; coat an 8-inch-square metal baking pan with cooking spray.
2. Whisk cornmeal, flour, baking powder and salt in a large bowl.
3. Whisk milk, egg and oil in a small bowl.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour into the prepared pan.
6. Bake the cornbread until a toothpick inserted in the center comes out clean, 12 to 15 minutes. Cool in the pan on a wire rack for 15 minutes. Run a knife along the edges of the pan to loosen the sides and turn out onto the rack.
7. Let cool while you prepare the rest of the ingredients.Reduce oven temperature to 200.To prepare couche couche: Break the cornbread into 1-inch pieces.
8. Heat oil in a large skillet over medium-high heat.
9. Add shrimp and sausage (or ham) and cook, stirring, until the shrimp are three-quarters cooked and pink in spots, 30 seconds to 1 1/2 minutes.
10. Add Cajun seasoning and cook, stirring, for 30 seconds more.
11. Add beer and stock and bring to a simmer.
12. Add the cornbread and cook, stirring gently, until it absorbs all the liquid and is heated through, 1 to 2 minutes.
13. Remove from the heat; keep warm in the oven while you prepare the butter sauce and grill the fish.Preheat grill to medium-high.To prepare butter sauce & fish: Stir butter, oil, Cajun seasoning, lemon juice, hot sauce, Worcestershire and garlic in a microwave-safe bowl. Microwave on Medium just until the butter is melted, 1 to 2 minutes.Oil the grill rack (see Tip). Grill fish, skin-side down, basting every 4 minutes with the butter sauce, until cooked through, 12 to 15 minutes.
14. Serve the fish with the couche couche.
Nutrition Information:
covered percent of daily need
