Sunday, March 13, 2011

Broiled Tilapia with Crawfish

As I was preparing for making a Mardi Gras meal of Seafood Gumbo, I bought a package of frozen Crawfish, which is already precooked.  The package was too large for the Seafood Gumbo, so I divided the package into two and decided to use one part to make a small and quick dish for Clare.  We had tilapia in the freezer and I decided to use that fish and make a sauce that could be put over the fish.

In trying to think through the sauce, I had a brown butter sauce in mind.  I've made a brown butter sauce for pasta, but this time, it would be only for the fish.  I also wanted to layer a few different flavors into the sauce, to make it a little more complex.  I bought some sweet peppers, roasted them and diced them.  This would add sweetness to the butter sauce.   I decided to add a teaspoon of crushed red pepper, which would provide the spice and a teaspoon of smoked paprika, which would provide a smokiness to the butter sauce.   For a sauce that I thought up in about five minutes, it did not turn out too bad.  However, I think that, if I make the sauce again, I would probably reduce the amount of butter used by about a quarter or a third.

BROILED TILAPIA WITH CRAWFISH
A Chef Bolek Original
Serves 2

Ingredients (for the tilapia):
2 pieces of tilapia
Extra virgin olive oil
Salt, to taste
Pepper, to taste

Ingredients (for the Sauce):
1/2 cup of crawfish tails
2 roasted peppers, diced
1/2 red onion
1 clove garlic, diced
5-6 tablespoons of butter
1 tablespoon of rosemary, diced
1 tablespoon of sage, diced
1 tablespoon of thyme, diced
1 teaspoon of crushed red pepper
1 teaspoon of smoked paprika

Directions:
1.  Prepare the fish.  Heat the broiler.  Brush the tilapia with olive oil and brush a broiler-safe pan with olive oil (to avoid sticking).

2.  Saute the vegetables.  Heat the butter on medium heat in a saute pan.  Add the garlic and onions and saute for about five minutes.  Add the crushed red pepper and continue to saute for the rest of the five minutes.  Add the roasted peppers and fresh herbs (rosemary, sage, thyme).  Stir the vegetables and continue the sauteing for another couple of minutes.  Add the smoked paprika and stir very well.

3.  Broil the tilapia.  Cook the tilapia under the broiler until it is done, which should take about seven minutes.  Remove from the heat.

4.  Add the crawfish to the vegetables.  While the tilapia is cooking, add the crawfish and stir.  Reduce the heat to low and continue to cook until the crawfish is warmed through.

5. Finish the dish. Plate the fish, spoon some of the crawfish and vegetable mixture over the fish.  Serve immediately.

ENJOY!

2 comments:

Clare said...

I am so blessed to have you as my husband! Thank you for making such wonderful food for me.

Keith Bolek said...

Thanks, Angel! Thank you for being the beautiful inspiration that fuels my desire to cook. :) There is nothing more inspiring to cook that being able to share it with someone you love very much!

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