1/2 cup plus 2 tablespoons unsalted butter, divided
1 cup sliced almonds
8 (6-ounce) redfish fillets
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
2 cloves garlic, sliced
1 cup heavy whipping cream
1 (8-ounce) package crawfish tails, rinsed and drained
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 teaspoons dry sherry
fresh oregano leaves, fresh thyme leaves
In a large skillet, melt 2 tablespoons butter over medium heat. Add almonds; cook, stirring frequently, until butter is melted and almonds are browned. Remove from skillet.
Sprinkle fish with salt and pepper. Dust fish with flour. In a large skillet, heat oil and 1/4 cup butter over medium heat. Add 4 fish fillets; cook until fish is browned and flakes easily with a fork, 4 to 5 minutes per side. Place on a serving platter. Repeat with remaining fish. Top with almond mixture.
Increase heat to medium-high, and add garlic and remaining 1/4 cup butter to skillet. Add cream; cook, stirring occasionally, until thickened, about 6 minutes. Stir in crawfish tails; cook until heated through. Stir in thyme, oregano, and sherry. Spoon crawfish mixture over fish. Garnish with oregano and thyme, if desired.