Ingredients
- Nonstick cooking spray
- 4 (7 to 9-ounce) fresh Pacific cod fillets (ling, rock, true cod)
- Salt and freshly ground pepper
- 1 tablespoon butter
- 1/3 cup chopped green onions
- 1 teaspoon chopped garlic
- 1 tablespoon Creole seasoning
- 3/4 cup heavy cream
- 3/4 cup crawfish, cooked (can substitute cooked shrimp)
- Chopped fresh parsley leaves, for garnish
Directions
Preheat a grill or grill pan and spray with cooking spray. Season fish with salt and pepper and place fish on grill; cook for 5 to 6 minutes on each side or until flakey.
Meanwhile, make sauce: melt butter in a large skillet over medium-high heat. Stir in green onions, garlic, and Creole seasoning. Add cream and lower heat to medium. Stir until mixture is reduced by half, about 5 minutes. Add crawfish and stir for about 30 seconds or until just heated through. Season with salt and pepper, to taste.
To serve, plate fish and spoon Crawfish Bayou Sauce over center of fish. Garnish with parsley.
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By pnutpie
Northern CA
on March 13, 2011
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OMG! Had just had Pacific True Cod at a high end restaurant and it was such a great dish I actually asked the Chef for the recipe. Found the True Cod yesterday by accident so I accessed the Food Network and found this recipe. This is SO easy and SO delicioius! I did use the little shrimp instead of crawfish and cut the Creole seasoning by half. Did what someone else recommended and used low fat evaporated milk to cut the fat. Everyone LOVED this dish.
By msdwgreen_12227185
Fort Worth, 83
on January 15, 2011
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I was loking to make something different, I als decided on canned milk to cut the calories, I served it with buttered angel hair pasta, pretty presentation & tasty.
By mididoran_10767140
boise, ID
on July 20, 2008
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This is one of the best grilled cod recipes I've tried. I used shrimp with the sauce because my family likes them better than crayfish. Canned non-fat milk helps trim calories for everyday use, and still maintains the rich feeling of the sauce. Yum.
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