Sweet Potato Redfish with Andouille Cream
  • Cooking Time: 60
  • Servings: 6
  • Preparation Time: 40
  • 1 8 or 9-ounce redfish fillet, trimmed as needed
  • ¼ teaspoon salt
  • 1 teaspoon Creole seasoning
  • 4 ounces sweet potato crust
  • 1 ounce clarified butter
  • 3 ounces fresh spinach, cleaned
  • Pinch Creole seasoning
  • Pinch salt and pepper
  • 1½ ounces andouille cream drizzle
  • Chopped green onions
  1. Sprinkle the redfish with salt and Creole seasoning. Spread the sweet potato crust on top of the fish.
  2. In a hot skillet, add the clarified butter, then the fish, crust side up, to brown quickly. Remove fish carefully and place in another pan, with a little of the melted butter, if desired. Bake in hot oven, 450 degrees, 8 to 12 minutes, depending on thickness of fillet. Do not turn fish. Don't overbake. When fish is cooked, crust should be nicely browned.
  3. Sauté spinach in clarified butter or margarine and season with Creole seasoning, salt and pepper. Drain spinach and put in center of plate. Place catfish on top, allowing the spinach to be seen on either side of the fish. Drizzle the sauce around the fish and spinach.
  4. Garnish the fish with chopped green onions.
  5. Serves 1.
  6. Sweet Potato Crust:
  7. 1¼ pounds roasted sweet potato flesh
  8. ½ cup mayonnaise
  9. ¼ teaspoon salt
  10. Dash black pepper
  11. 2 tablespoons bread crumbs
  12. 3/8 teaspoon Creole seasoning
  13. Roast (or bake) sweet potatoes. Peel and place the sweet potato flesh and remaining ingredients in mixer. Beat to incorporate.
  14. Andouille Cream Drizzle:
  15. ½ pound andouille sausage, diced
  16. 1½ ounces vegetable oil
  17. 2 tablespoons Creole seasoning
  18. 2 tablespoons honey
  19. 1 quart heavy (whipping) cream
  20. 3 ounces bourbon
  21. 3 tablespoons blond roux (see directions)
  22. Salt, pepper
  23. Sauté andouille in oil until lightly browned. Add Creole seasoning. Deglaze pan - add the bourbon, scraping pan, tip the pan and pour off the bourbon and juices, leaving the grease to pour off and discard. Return juices to pan and cook to reduce sauce slightly, watching carefully and stirring often. Add honey and cream. Add roux and let simmer until flour taste is gone. Salt and pepper to taste.