Recipe of the Month: Redfish Orleans

Up until a year or so ago there was a seafood restaurant in Jacksonville that Carol and I frequented and

on their menu they had a Blackened Flounder with Orleans topping. Boy was it good. When Carol and I caught a couple of Slot Reds the other day we brought the filet's home and I found a recipe at Robert St. Johns, a chef over in Mississippi, Redfish Orleans!  We cooked it the other night and it was as good as I hoped for:

Ingredients:
6                 Redfish Filets
1/2 cup      no-stick Grilling Marinade  for Seafood (New South Grilling) This is a whole 'nother  
                   recipe - I didn't do this, I just browned my filet's in real butter!
1  Tbsp       Kosher Salt
1/4 tsp        Black pepper, freshly ground
1/4 cup       Olive oil
3/4  lb         fresh Florida shrimp, peeled, deveined and washed
2/1/2 cups  mushrooms, sliced
2  tsp          Garlic, minced
3/4 cup       green onions, sliced
1/4 cup       Parsley, chopped, for garnish
1 can          crab meat I added this. You can't beat crab meat!
 1   cup        Creole cream sauce This is some good stuff! See Below:

Make the Creole Cream Sauce first!
2 Cups       Heavy Cream
1 Tbsp        Creole Seasoning I used Konriko
2 Tbsp        Worcestershire sauce
2 Tbsp        Hot sauce
1 tsp            Paprika

Place all ingredients in a double boiler over medium high heat and reduce by one third, until thickened.


You want to time the rest of this so that it all comes together about the same time.

Brush the fish filets with the marinade and refrigerate 20 minutes. Season 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 minuets 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 the Creole Cream Sauce and bring to a simmer. Remove from heat, stir in cheese.  Divide evenly and spoon over fish. Garnish with parsley.