Preheat oven to 350 degrees
Place seasoned flour into large shallow pan,. Lightly flour filets. Heater butter in a large skillet over medium high heat and lightly brown both sides of fish. Place filets on baking sheet and cook in oven for 5- 10 minutes .
Sauté shrimp until they begin to turn pink. Add mushrooms and cook until tender. Add garlic and green onions and cook an additional 2-3 minutes. Add creole cream sauce and Parmesan cream 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
Creole Cream Sauce
Place all ingredients in a double boiler over medium high heat and reduce by 1/3 until thickened.
Parmesan Cream Sauce
Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Prepare roux. Add roux to milk & cheese mixture and cool until thickened.
Yield: 1 quart