Redfish Orleans Recipe
Blackened redfish topped with Gulf shrimp sautéed in our original Orleans sauce. Topped with lump crabmeat and Parmesan cheese.
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Ingredients
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General Ingredients
Blackened Redfish
Orleans Sauce with Gulf Shrimp
Topping
Method
Cooking Instructions
- 1
Prepare the Redfish
Season the redfish fillets with Cajun seasoning on both sides. Heat a cast-iron skillet over high heat until very hot. Add a tablespoon of oil and sear the fillets for 4-5 minutes on each side until blackened and cooked through. Remove from skillet and keep warm.
- 2
Make the Orleans Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and shallots, sautéing until fragrant. Stir in the Cajun seasoning, then add heavy cream and lemon juice. Let it simmer for 5 minutes until slightly thickened. Season with salt and black pepper to taste.
- 3
Cook the Shrimp
Add the Gulf shrimp to the sauce and cook until they are pink and opaque, about 3-4 minutes.
- 4
Combine and Serve
Place the blackened redfish on plates, top with the shrimp and Orleans sauce, and finish with lump crabmeat and a generous sprinkle of Parmesan cheese. Serve immediately.
