Broiled Redfish Shrimp Creole

Recipe submitted by Chef Richard of Ormond Plantation Manor

2 fresh Redfish or Drum filets
½ teaspoon butter
1 teaspoon peanut oil mix
1 teaspoon Creole Seasoning
1 tablespoon butter
¼ cup yellow onions
1 teaspoon chopped garlic
1 cup of chopped Creole Tomato
Pinch of crushed red pepper and salt
4 ounce of Gulf shrimp – 70 count
2 ounce white wine
1 teaspoon fresh herbs

In skillet, heat butter season fish, sear on both sides. Set aside and keep warm.

In sauce pan, heat butter, add onions, garlic, seasonings and creole tomatoes. Simmer then add shrimp, white wine and herbs. Cook until shrimp are done. Divide fish on two plates. Spoon saute sugar snaps, place fish on top. Top with sauce, garnish with lemon, and broiled creole tomato.


Sugar Snaps

1 teaspoon Pecan oil
2 ounces sliced red onions
4 ounces Sugar Snaps (blanched)
Salt and Pepper

In skillet, heat oil. Add onions, sugar snaps, salt, pepper, and saute lightly.



2 Creole tomatoes; cored
½ cup butter seasoned
1 teaspoon Romano cheese
Panko bread crumbs

Stuff tomatoes with bread crumbs, bake at 375 degrees for 10 minutes.


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