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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

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