Andouille Crusted Black Drum with Sauteed Kale and Pecan Butter Sauce

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

4 black drum filets or your favorite fish filet

2 1/2 cups fresh bread crumbs

12 ounces andouille sausage, casing removed and food processed to a meal consistency, plus

4 ounces, diced

Dash hot sauce (optional)

5 cloves garlic, chopped

1 teaspoon crushed red pepper

2 tablespoons Creole seasoning

5 tablespoons olive oil

1/4 red onion, sliced

1/2 cup pecans

1/2 cup white wine

1/2 cup Worcestershire sauce

4 tablespoons, unsalted butter

3 scallions, chopped

1 tablespoon chopped fresh flat-leaf parsley

1 pound kale, cleaned, stemmed and torn

Salt and freshly ground black pepper, to taste

Directions

  1. Preheat the oven to 375 degrees F.
  2. In a large mixing bowl, combine the bread crumbs, 12-ounces processed andouille sausage , 1 tablespoon Creole seasoning, and 3 tablespoons olive oil.
  3. Heat a large nonstick saute pan over medium heat. Season both sides of the fish filets with the remaining Creole seasoning and add to a dry hot pan. Cook the fish for 2 minutes. Remove the filets from the saute pan, flipping the uncooked sides down on to a sheet pan. Top each filet with a generous amount of the bread crumb mixture and place in the oven for 5 to 8 minutes.
  4. Heat a dry skillet to toast the pecans, about 3 minutes. Add the onions, 2 chopped garlic cloves, 4-ounces diced andouille and 1 tablespoon olive oil and saute for 2 minutes. Deglaze the pan with the wine and reduce. Add the Worcestershire sauce. Turn off the heat, add the butter, scallions, and parsley.
  5. Heat another skillet over medium heat. Add the remaining olive oil, garlic, crushed red pepper and kale. Season the kale with salt and pepper, to taste. Saute until wilted.
  6. To serve: First pour the sauce onto a platter. Top the sauce with the sauteed kale. Top the kale with the crusted fish filets.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.