Ingredients Jump to Instructions ↓

  1. 4 black drum filets or your favorite fish filet

  2. 2 1/2 cups fresh bread crumbs

  3. 12 ounces andouille sausage , casing removed and food processed to a meal consistency, plus

  4. 4 ounces, diced

  5. 2 tablespoons Creole seasoning

  6. 5 tablespoons olive oil

  7. 1/4 red onion, sliced

  8. 1/2 cup pecans

  9. 1/2 cup white wine

  10. 1/2 cup Worcestershire sauce

  11. 4 tablespoons, unsalted butter

  12. 3 scallions, chopped

  13. 1 tablespoon chopped fresh flat-leaf parsley

  14. Dash hot sauce

  15. 5 cloves garlic , chopped

  16. 1 teaspoon crushed red pepper

  17. 1 pound kale, cleaned, stemmed and torn

  18. Salt and freshly ground black pepper, to taste

Instructions Jump to Ingredients ↑

  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.


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