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BATON ROUGE, La. (WAFB) - Compound butter sauces are part of the way of life in South Louisiana. Though similar in method, each beurre sauce has its own ingredient that makes it unique. This classic beurre blanc is flavored with Louisiana-style Cajun Seasoning.

Prep Time: 45 Minutes

Yields: 6 Servings

Ingredients for Fish:

6 (6-ounce) fresh fish fillets (such as sea bass, halibut, etc.)
½ cup vegetable oil
salt and black pepper to taste
granulated garlic to taste
2 tbsps melted butter
1 tbsp minced garlic
1 tsp fresh thyme leaves

Method for Fish:

Preheat oven to 350°F. In a heavy-bottomed sauté pan, heat oil over medium-high heat. Season fish well with salt, pepper and granulated garlic. Sauté 3–5 minutes on each side or until golden brown. In a small bowl, combine butter, minced garlic and thyme leaves. Baste fish with herbed butter mixture and place in oven until cooked through, 3–5 minutes. NOTE: Cooking time will depend on thickness of fillet. Remove and keep warm.

Ingredients for Crawfish Mixture:

12 ounces crawfish tails, cleaned
4 tbsps butter
¼ cup minced onions
¼ cup minced celery
2 tbsps minced red bell pepper
2 tbsps minced green bell pepper
8 ounces andouille sausage, diced
salt and black pepper to taste
granulated garlic to taste

Method for Crawfish Mixture:

In a heavy-bottomed sauté pan, heat butter over medium-high heat. Add onion, celery and bell peppers until vegetables are wilted. Add crawfish and sausage then sauté 3–5 minutes or until heated through. Season with salt, pepper and granulated garlic. Remove and keep warm.

Ingredients for Cajun Lemon Beurre Blanc:

2 tbsps fresh-squeezed lemon juice
½ pound chipped butter
2 tbsps minced garlic
¼ cup dry white wine
Cajun Seasoning to taste
minced herbs for garnish

Method for Cajun Lemon Beurre Blanc:

In a 10-inch, heavy-bottomed sauté pan over medium-high heat, add minced garlic and lemon juice then deglaze with wine. Cook until sauce is reduced by half. Add a few chips of butter at a time, swirling pan constantly until all is incorporated. Do not stir with a metal spoon or whisk as hot spots may develop and butter will separate. Continue until all butter is used. Remove from heat and season to taste with Cajun Seasoning of your choice. To serve, arrange a generous portion of crawfish mixture on center of each 10-inch plate. Place a fish fillet over crawfish mixture then top with Cajun Lemon Beurre Blan sauce.

Garnish with herbs and enjoy!

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