Makes 2 servings

	Crawfish and Corn Salad

	3 tablespoons extra-virgin olive oil
	1 ear corn, kernels removed
	1 cup fresh peeled cooked Louisiana crawfish tails
	2 tablespoons chopped fresh cilantro
	1 tablespoon minced red onion
	1-1/2 teaspoons minced jalapeno
	1/2 cup grape tomatoes, halved
	1/3 cup diced avocado
	2 tablespoons lemon juice
	2 shots Tabasco
	Salt and pepper to taste.

	Fish

	2 (7- or 8-ounce each) redfish fillets
	1 tablespoon Creole seasoning
	2 tablespoons olive oil

	Make salad: Heat 1 tablespoon 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, including 2 remaining tablespoons olive oil, 
	and mix gently. Chill for at least 4 hours.

	Cook fillets: Season fillets with Creole seasoning and drizzle with olive oil. Grill 
	over medium heat until just cooked through. Serve over Crawfish and Corn salad

	
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