Fresh Pacific Cod Fish with Crawfish Bayou Sauce

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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.

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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.

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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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This was a very flavorful dish. I used Ling Cod and decided not to salt the fish before I cooked it. It's a good thing because the bayou sauce was way too salty! It had a great flavor but way too much salt. I would use about 2/3 less Creole seasoning than the recipe calls for.

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Being a new cook I wanted something easy and interesting for some lingcod in my freezer. This was simple and tasty. I used Emeril's "Bayou Blast" seasoning. I'll do it again