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
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
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, combine the bread crumbs, 12-ounces processed andouille sausage , 1 tablespoon Creole seasoning, and 3 tablespoons olive oil.
- 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.
- 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.
- 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.
- To serve: First pour the sauce onto a platter. Top the sauce with the sauteed kale. Top the kale with the crusted fish filets.
