Makes 2 servings

	Crawfish and Corn Salad

	3 tablespoons extra-virgin olive oil
	1 ear corn, kernels removed
	1 cup fresh peeled cooked Louisiana crawfish tails
	2 tablespoons chopped fresh cilantro
	1 tablespoon minced red onion
	1-1/2 teaspoons minced jalapeno
	1/2 cup grape tomatoes, halved
	1/3 cup diced avocado
	2 tablespoons lemon juice
	2 shots Tabasco
	Salt and pepper to taste.


	2 (7- or 8-ounce each) redfish fillets
	1 tablespoon Creole seasoning
	2 tablespoons olive oil

	Make salad: Heat 1 tablespoon olive oil over medium heat. Add corn kernels and 
	cook until corn begins to turn light brown. Transfer to a glass or stainless steel 
	mixing bowl. Add remaining ingredients, including 2 remaining tablespoons olive oil, 
	and mix gently. Chill for at least 4 hours.

	Cook fillets: Season fillets with Creole seasoning and drizzle with olive oil. Grill 
	over medium heat until just cooked through. Serve over Crawfish and Corn salad

 	Print This Recipe



INFORMATION For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit: The Netscape UFAQ Netscape Browser Support