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Crawfish Crusted Redfish

Crawfish 🦞 Crusted Red Snapper!!! This is one of my absolute favorite fishes and what better to bring it up a level than top it with Louisiana crawfish tails and that crawfish butter we made!!!
  1. Season heavily the flesh side of the fish (if the skin is on, if not -season both sides)
  2. Add oil to a hot sauté pan and preheat broiler.
  3. Add fish flesh side down and sauté until golden brown. Flip.
  4. Add crawfish tails, crawfish butter and panko.
  5. Broil for a few minutes to a crust forms and fish is golden and crispy.
  6. Top with green onions or make a sauce.
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