Pan Seared Fish with Sauteed Grean Beans & Shallots

Chef Amanda Cusey

4 6 oz portion fish fillets
3 cups water
1 ½ cup cream
3 oz tomato paste
½ cup freshly grated parmesan
12 oz fresh green beans
2 shallots sliced
4 cloves garlic finely sliced
2 tbsp cooking fat (i.e., Olive oil, coconut oil, bacon fat, butter)
12 oz crawfish tails
4 cups cream
1 tbsp beer mustard
1 tbsp creole mustard
2 tbsp butter
2 tbsp cooking oil
Salt and Pepper
Basil oil for garnish (optional)


Bring water and cream to a boil and slowly whisk in polenta to prevent clumping. Add the tomato paste and reduce heat and simmer, cook for about 8-10 min. Add parmesan and salt and pepper to taste.
Green Beans: 
Start with trimming the tops and tails of your beans. Next get a frying pan nice and hot, add your cooking fat and beans with a pinch of salt. Cook on high until your beans start to color, add your shallots and garlic, and reduce heat. Cook until beans are tender. Add salt and pepper to taste.
Bring cream to a boil and reduce heat to a simmer. Reduce cream until it coats the back of the spoon. Add crawfish mustard and parsley. Salt and pepper to taste.
Start with a hot frying pan and add the cooking oil, place fish in pan and sear until golden. Turn fish over and sear until almost golden brown. Add butter to pan and baste fish until cooked through

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