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.
Desktop NewsClick to open Continuous News in a sidebar that updates in real-time.
Matthew Naquin released on bond hours after sentencing
Suspect linked to LSU Freshman's hazing death faces sentencing
Officials work to restore/tighten state's cyber security
Former LSU frat member to be sentenced in Max Gruvers hazing death...
Drivers in West Baton Rouge get closer look at I-10 widening project