Brush 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, medium-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 bring to a simmer. Remove from heat; stir in cheese. Divide evenly and spoon over fish. Garnish with fresh parsley.
Yield: 6 servings
Creole Cream Sauce
Place all ingredients in a double boiler over medium high heat and reduce by one-third, until thickened.
Yield: 1 1/2 cups