Redfish Courtboullion
Description
Redfish Courtboullion imported from Recipe Import
Ingredients
| 1 | c | olive oil |
| 1⁄4 | c | creole seasoning |
| 1 | hd | fresh garlic (chopped) |
| 12 | flt | redfish (trimmed to 4 oz. servings) |
| 24 | gulf shrimp (peeled) | |
| 1 | q | louisiana oysters |
| 1 1⁄2 | lb | jumbo lump blue crab meat |
| 1 | bn | green onions to garnish |
| 8 | oz | courtboullion |
Instructions
Mix olive oil, Creole seasoning and garlic in a bowl. Add the shrimp and the redfish until they are well covered. Sear in a cast iron pan to rare. Place 1 redfish filet and 2 shrimp into individual casserole dishes and cover with 8 ounces of the courtboullion. Roast for 10 minutes at 400˚. Add the jumbo lump crab meat and 6 oysters to each serving and cook for 2 additional minutes. Top with fresh green onions and serve with Louisiana popcorn rice.
–From Louisiana Seafood Festival - September 10, 2010
