Andrea's Restaurant-Eggplant Crab Cake
Grilled Redfish with Crawfish & Corn Salad
 

Grilled Redfish with Crawfish & Corn Salad

Redfish with Crawfish SaladINGREDIENTS: 

By: Chef Steven Marsella

Grilled Fish Ingredients:
2  7-8 oz redfish fillets
1 tablespoon Creole seasoning
2 tablespoons olive oil

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

Crawfish & 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 ½ teaspoons jalapeño peppers, diced fine
½ 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

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DIRECTIONS: 

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.

Servings: 2 entrée-sized portions

Courtesy of:
Heritage Grill by Ralph Brennan
Chef Steven Marsella
111 Veterans Boulevard
Heritage Plaza
Metairie, LA 70001