Skip to content

Robert St. John

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

Redfish Orleans

Ingredients

6 Redfish Filet filets, 6–8 ounces each

1/2 cup No-Stick Grilling Marinade for Seafood

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

 

Prepare the grill. Place the fish on direct high heat and cook 4-5 minutes. Turn fish and cook another 4-5 minutes or until opaque in the center.

 

Heat olive oil in a large sauté pan over high heat. Sauté shrimp for 2–3 minutes until they begin to turn pink. Add mushrooms and cook until tender. Add garlic and green onion and cook an additional 2–3 minutes. Add crawfish cream sauce and Alfredo sauce and bring to a simmer. Remove from heat; stir in cheese. Divide evenly and spoon over fish. Garnish with fresh parsley and grated Romano.

Yield: 6 servings

1 Tbl kosher salt

1/4 tsp black pepper, freshly ground

1/4 cup olive oil

3/4 pound shrimp, peeled and deveined

2 1/2 cups mushrooms, sliced

2 tsp garlic, minced

3/4 cup green onion, sliced

3/4 cup Creole Cream Sauce (recipe below)

1/3 cup Romano cheese

1/4 cup Parmesan Cream Sauce Sauce

1/4 cup parsley, chopped

1/4 cup Romano cheese

Instructions

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

Prepare the grill. Place the fish on direct high heat and cook 4-5 minutes. Turn fish and cook another 4-5 minutes or until opaque in the center.

Heat olive oil in a large sauté pan over high heat. Sauté shrimp for 2–3 minutes until they begin to turn pink. Add mushrooms and cook until tender. Add garlic and green onion and cook an additional 2–3 minutes. Add crawfish cream sauce and Alfredo sauce and bring to a simmer. Remove from heat; stir in cheese. Divide evenly and spoon over fish. Garnish with fresh parsley and grated Romano.

Yield: 6 servings

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more