Recipe June 18: Grilled Catfish Fillets with Creole Crawfish Hol - ABC 33/40 - Birmingham News, Weather, Sports

Recipe June 18: Grilled Catfish Fillets with Creole Crawfish Hollandaise Sauce

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Father's Day Grilled Catfish Fillets with Creole Crawfish Hollandaise Sauce

 

 

1 1/2 pounds catfish fillets

 Tony Chachere's Bold Seasoning

½ stick butter

1 (.9 ounce) package hollandaise sauce mix

½ cup milk

2 tablespoons Tony Chachere's Creole Sandwich Sauce

½ lb. crawfish tails (or shrimp)

 

Directions

 

 

1. Season catfish fillets with Tony Chachere's Creole Seasoning.

3. Preheat grill for medium heat.

4. If using an outdoor grill, lightly oil grill grate. Place catfish on the preheated grill,.  Cook catfish for 4 to 5 minutes per side, or until the fish flakes easily with a fork.  If using indoor grill, grill about 2 minutes or until fish flakes.

5. For Sauce:   Heat  ½ stick butter in skillet.  Add ½ cup of milk. Bring to a boil.  Whisk in Hollandaise Sauce, stirring frequently.  Add TC Creole Sandwich Sauce.   Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Add crawfish.  Cut casserole into squares.  Spoon sauce over casserole to serve.  Serves 10-12.