Grilled Redfish With Crawfish & Corn Salad

Category: Main Courses

Serving Size: 2 entrée-sized portions

Grilled Fish

Ingredients

2 7-8 ounce redfish fillets
1 tablespoon creole seasoning
2 tablespoons olive oil

Instructions

Season the fish fillets with creole seasoning and drizzle with olive oil. Grill to desired doneness.

Crawfish And Corn Salad

Ingredients

1 cup fresh Louisiana crawfish tails
2 tablespoons fresh cilantro, chopped
1 ear corn kernels removed
1 tablespoon red onion, diced fine
1 1/2 teaspoons jalapeño peppers, diced fine
1/2 cup grape tomatoes, cut in half
1/3 cup diced avocado
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 shots Tabasco
salt and pepper to taste

Instructions

Heat 1 tablespoon of olive oil over medium heat. Add corn kernels and cook until corn begins to turn light brown. Transfer to a glass or stainless steel mixing bowl. Add remaining ingredients and chill for at least 1 hour. Serve over or as a bed for grilled redfish fillets.

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Cooking Measurements

1 cup = 250 ml = 16 Tablespoons

1/2 cup = 125 ml = 8 Tablespoons

1/3 cup = 83 ml = 5.3 Tablespoons

1/4 cup = 62 ml = 4 Tablespoons

1 Pinch = 1/8 Teaspoon