Chef of the Month - Kingfish

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Posted: Jun 2, 2010 8:07 AM by Andrea Fontenot
Source: 2une In

  Rating: 0.0 (0 votes)

Topics: Kingfish, redfish, seafood, Hilton, downtown, Baton Rouge, 2une In, WBRZ, chef, recipe

4 - 6oz Redfish Filets
1 egg
¼ cup vegetable oil
1 tbs lemon juice
1 tsp Tabasco
1 pinch salt
1 pinch white pepper
2 cups of flour

½ cup olive oil
4 cups cook cooked angel hair pasta
½ pounds peeled and deveined shrimp
½ lb lump crab meat
½ lb other seafood of choice
¼ cup white wine
¼ 1lb unsalted or light butter
2tbs fresh basil

1 tbs minced garlic
2 lemons halved
1 tsp Tabasco
2 cups heavy cream
1 cup asiago or parmesan cheese
Salt & white pepper to taste
Chopped parsley
Green onions


Mix all ingredients well with whisk except for flour and oil. Place fish in combined ingredients.
In medium sauce pan heat olive oil on medium high heat. Flour fish and brown on both sides.
Take off heat and place in sheet pan to reheat.

Seafood Alfredo Sauce:
Melt butter in medium sauce pan on medium high heat. Sautee garlic and add white wine, cream, lemon juice, Tabasco and let reduce. Add crab, other seafood, basil and cheese. Season to taste.
Heat up fish in 400 degree oven. Warm pasta. Pour sauce over pasta and serve.

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