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Andouille Crusted Redfish With Shoestring Potatoes - Recipe Cost

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2 whl Lemons skin, pith removed

2 x Bay leaves

4 x Redfish fillets - (6 to 8 ounce ea)

1 Tbsp. Brunoise red peppers

1 Tbsp. Brunoise yellow peppers

1/4 c. Grated Parmesan cheese Salt to taste Freshly-grnd white pepper to taste

Ingredients	Per Serving Qty	Common Price	Price per Serving
6 Tbsp. Extra virgin olive oil divided	1 tablespoon	$5.99 per 16 fluid ounces	$0.28
2 x (1-inch) Zucchini slices sliced lengthwise	1/2 zucchini	$1.99 per pound	$0.43
2 x (1-inch) Yellow squash slices sliced lengthwise	1/2 squash	$1.49 per pound	$0.32
2 x (1-inch) Eggplant slices sliced lengthwise	1/2 eggplant	$1.99 per item	$0.99
1 c. Roasted pecans pcs	1/4 cup	$2.49 per 3 1/2 ounces	$1.48
2 tsp Minced garlic	1/2 teaspoon	$4.00 per pound	$0.01
1/4 c. Minced green onions	1 tablespoon	$1.09 per cup	$0.07
3/4 c. Worcestershire sauce	3 tablespoons	$5.29 per 10 fluid ounces	$0.79
3/4 lb Cool butter cubed	3 oz	$3.99 per 16 ounces	$0.75
3 ounce Andouille sausage finely diced	3/4 oz	$7.19 per 19 3/4 ounces	$0.27
1 c. Bread crumbs	1/4 cup	$1.79 per 15 ounces	$0.11
1 Tbsp. Bayou Blast see * Note	3/4 teaspoon	$3.65 per 3 ounces	$0.06
2 c. Shoestring potatoes fried, seasoned with Salt and pepper	1/2 cup	$3.00 per 26 ounces	$0.48
1 Tbsp. Minced chives	3/4 teaspoon	$2.59 per 2/3 ounces	$0.21
Total per Serving			$6.27
Total Recipe			$25.07