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Blackened Red Fish with Crabmeat Etouffee

Blackened Red Fish with Crabmeat Etouffee

Serve 'stylish' seafood this summer -- the perfect pairing ready in less than 30 minutes! A blackened red fish served over rice quinoa with a cilantro oil glaze.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Entrées
Servings 1

Ingredients
  

  • 2 tbsp BUTTER SOLID UNSLTD 83% 3030117
  • 1 oz CRAB MEAT JUMBO LUMP PAST MEX 7014949
  • 1 each DRUM RED FIL BNLS/SKNLS 6-8OZ 7020457
  • 3 oz SAUCE ETOUFFEE 4/1GAL 2503433
  • 4 oz VEG BLEND RSTD VEG, RED QUINOA 3617588
  • 2 tbsp OIL OLIVE CANOLA EVO 75/25 6332845
  • to taste SEASONING CAJUN 5228424
  • 1 oz CELERY FRESH 1121169
  • 2 tbsp CILANTRO CLEAN WASH FRESH HERB 2219095
  • 1 tsp GARLIC PEELED FRESH JAR 1821537
  • 1 oz ONION YELLOW MEDIUM FRESH 1098516
  • 1 oz PEPPER SWEET RELI MEDLEY HH 4074573

Instructions
 

  • Take the cilantro and the oil and blend until completely smooth set aside.
  • Dice pepper celery onion and mince garlic set aside.
  • Season fish with cajun seasoning on one side only and sear finish in the oven until cooked.
  • Saute the vegetables in oil until translucent season with cajun seasoning and add the etouffee base bring to a simmer and add the crabmeat slowly swirl around be careful not to break up the jumbo lump set aside until ready to plate.
  • Heat through the rice quinoa blend with butter.
  • To plate place the rice mixture on the bottom top with the fish and spoon sauce drizzle the cilantro oil for garnish.

Notes

Recipe and Image courtesy of Sysco Foods.
Keyword crab, red fish, Sysco, Sysco Houston
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