WBRZ - Baton Rouge

TJ Ribs' Redfish Lafitte

Ingredients:
8-10 oz fresh redfish fillet
1/2 cup Lafitte Sauce (see below)
Creole seasoning
1 oz melted butter
8 fried or boiled shrimp (70-90 count)

Procedure:
1. Cover both sides of fresh redfish with blackening seasoning.
2. Over medium heat, add melted butter and lay seasoned fish, top side down, in hot skillet. Cook 3-4 minutes (depending on heat).
3. Flip fish to other side and repeat for same amount of time.
4. While fish is cooking, fry or boil small shrimp.
5. In a separate pan over low/medium heat, slowly heat Lafitte sauce, stirring often, careful not to let it separate.
6. Pour sauce into plate, add fish on top and place shrimp on top of fish.

Lafitte Sauce:
8 tablespoons butter
2 cups heavy cream
2 tablespoons creole mustard
1 teaspoon Tony's seasoning
¾ cup thinly sliced mushrooms
4 oz lump crabmeat
salt and pepper

Procedure:
1. Melt butter; add cream and creole mustard.
2. Reduce on low heat by half, stirring often.
3. Add Tony's, mushrooms and crabmeat and cook 3-5 minutes or until mushrooms are tender.
4. Salt and pepper to taste.

Serves 4-6