Andouille Crusted Redfish with a Roasted Pecan Vegetable Relish, MeunierenSauce and a Pile of Shoestring Potatoes

Yield: 4 servings
Community Recipe from


  • 6 tablespoon(s) olive oil
  • 2 zucchini sliced(1 inch) lengthwise
  • 2 yellow squash sliced( 1 inch) lengthwise
  • 2 eggplant sliced(1 inch) lengthwise
  • 1 cup(s) pecans pieces roasted
  • 2 teaspoon(s) garlic chopped
  • 1/4 cup(s) green onions chopped
  • 3/4 cup(s) worchestershire sauce
  • 2 lemons skin & pith removed
  • 2 bay leaves
  • 3/4 pound(s) butter cubed
  • 3 ounce(s) andouille sausage finely diced
  • 1 cup(s) bread crumbs
  • 1 tablespoon(s) Tony's seasoning
  • 4 redfish fillets 6-8 ounces each
  • 2 cup(s) shoestring potatoes fried and seasoned with salt and pepper
  • 1 tablespoon(s) brunoise red peppers
  • 1 tablespoon(s) brunoise yellow peppers
  • 1 tablespoon(s) chives chopped
  • 1/4 cup(s) parmesan cheese grated
  • salt and white pepper


  1. Preheat oven to 450 degrees F. Season the vegetables with 2 tbsp. of olive oil. Season with salt and pepper. Place the vegetables on a roasting and roast for 10 minutes. Remove the vegetables from the oven and cool. Dice the vegetables and set aside. In a large sauté pan, heat 1 tbsp. of the olive oil. Sauté the roasted vegetables, pecans, and garlic for 2 minutes. Season with salt and pepper. Stir in the green onions and keep warm. In a saucepan, combine the Worcestershire sauce, lemons and bay leaves. Bring the liquid up to a simmer and simmer the liquid until it reduces by 2/3, about 4 minutes. Whisk the butter cubes into the sauce, a cube at a time, until all the butter is incorporated. The sauce should be thick and coat the back of a spoon. Keep the sauce warm. In a hot sauté pan, render the Andouille sausage for 2 minutes. Remove from the heat and cool the sausage completely. Turn the cooled sausage into a mixing bowl. Stir in the bread crumbs. Season the fillets with the Tony's. In a large, oven proof sauté pan, heat the remaining olive oil. When the oil is hot, add the fillets, presentation side down first. Sauté the redfish for 4 minutes on the first side and carefully flip over. Cover the top of each fillet with a quarter of the Andouille crust. Place the sauté pan in the oven and cook for 5 minutes. To assemble. Spoon the sauce in the center and around the rim of each plate. Mound the shoestrings in the center of each plate. Place three piles of the relish around the potatoes. Gently lay each fillet on the pile of potatoes. Garnish the plates with red and yellow peppers, chives and cheese.
October 2013

This recipe is a personal recipe added by katiecrowe and has not been tested or endorsed by MyRecipes.

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