Ruffino's Restaurant: Pan Sauteed Redfish
BATON ROUGE- Our March Chef of the Month, Peter Sclafani, returned to the 2une In kitchen Wednesday morning with a delicious seafood recipe: Pan Sauteed Redfish with Oyster, Artichoke and Wild Mushroom Sauce.
1 tablespoon olive oil
1 tablespoon minced shallots (or minced onions)
1 tablespoon minced garlic
2 cups sliced assorted fresh wild mushrooms
1 cup quartered artichoke hearts
1 teaspoon dry oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup dry white wine
1 cup heavy cream
1/4 cup chopped green onions
24 fresh oysters (Chef Sclafani prefers P&J)
2 tablespoons butter
Heat the oil in a large skillet over high heat. When the oil is hot, add shallots, garlic, mushrooms, artichoke hearts, salt, pepper, and oregano and sauté for about 2 to 3 minutes. Stir in the lemon juice and the white wine and cook for 1 minute. Whisk in the cream and green onions and bring to a boil. Reduce heat to a simmer and cook until slightly reduced. Stir in the oyster and butter and cook until the edges begin to curl. Serve over pan roasted Redfish.
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