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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