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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Bayou Redfish


8, 8-ounce redfish filets

1/2 cup No-Stick Grilling Marinade for Seafood (New South Grilling)

1 Tbsp kosher salt

1/4 tsp black pepper.

3 Tbsp butter

18 shrimp, large, peeled and deveined

1 tsp Old Bay Seasoning

2 Tbsp red bell peppers, small dice

2 Tbsp green bell peppers, small dice

1/4 cup red onion, small dice

1 1/2 cups diced tomatoes

1 Tbl garlic,

8 ounces crawfish tail meat

1 Tbsp Creole Seasoning

3/4 cup heavy cream

1/4 cup Parmesan Cream Sauce

Parmesan Cream Sauce

2 cups Heavy cream

4 ounce Parmesan cheese, grated

4 ounce Romano cheese, grated

1 tsp White pepper

1 pinch Nutmeg


Rub the fish filets with the marinade and refrigerate for 20 minutes. Season the fish with the kosher salt and black pepper.

Prepare the grill. Cook fish over direct high heat until it becomes opaque in the center, about 8-10 minutes. Turn the fish once while cooking. Do not overcook.

Season the shrimp with the Old Bay Seasoning. Heat the butter in a large sauté pan over high heat and sauté shrimp 2–3 minutes. Add the bell peppers and onion and cook for 3–4 more minutes. Add the garlic and tomato and continue to cook for 5 more minutes. Stir in the Creole seasoning, cream, and Parmesan cream sauce and bring to a simmer. Cook 3–4 more minutes and stir in the crawfish tails. Once the crawfish tails are hot, remove the topping from the heat.

Place fish on serving plates and divide topping evenly over filets.

Yield: 6 servings

Parmesan Cream Sauce

Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Separately, make a light blond roux using 2 tablespoons butter + 2 tablespoons flour. Add roux to the milk/cheese mixture and continue cooling until thickened.

Yield: 2 cups

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