1/2 cup Worcestershire sauce
1/4 cup chopped yellow onions
1 whole lemon, skin and pith discarded and cut in 1/2
2 bay leaves
6 tablespoons heavy cream
2 sticks (1/2 pound) cold unsalted butter, cut into small cubes
5 ounces andouille sausage, finely diced
1/3 cup fine dried bread crumbs
1 teaspoon Creole Seasoning, recipe follows
1/4 cup olive oil
4 (6 to 8-ounce) redfish fillets
1 tablespoon chopped red bell peppers, for garnish
1 tablespoon chopped yellow peppers, for garnish
1 tablespoon chopped chives, for garnish
Preheat the oven to 450 degrees F.
In a medium saucepan, combine the Worcestershire, onions, bay leaves, and lemon halves and bring to a boil over medium-high heat. Reduce the heat and simmer until thick and reduced by about 2/3 in volume, 5 to 6 minutes, mashing the lemons down with the back of a spoon. Add the cream, whisk to blend, and simmer for 1 minute. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Strain the sauce into a clean pan and cover to keep warm until ready to serve, stirring occasionally.
In a medium skillet, cook the andouille over medium heat, stirring often, for 3 minutes. Remove from the heat, add the bread crumbs, and let cool.
Season each fillet on the flesh side with 1/4 teaspoon of the Creole seasoning.
In a large, ovenproof skillet or 2 medium skillets, heat the olive oil over medium-high heat. When the oil is hot, add the redfish, flesh side down, and sear until slightly golden, 3 to 4 minutes. Carefully turn the fish and drain off any excess oil. Spoon an equal amount of the andouille crust on each fillet, spreading out to the edges. Bake