Oct 212013
 

Here is another recipe from Brennan’s. This dish had been removed from the menu. However, it was requested so much, it was put back on. This redfish is topped with crabmeat and a red wine mushroom sauce.

I have not heard any news on the new restaurant that will be housed in the building. I also have not heard anything on Brennan’s reopening in a new location.

 

1/2 cup (1/2 stick) plus 2 tablespoons Butter

1 1/2 teaspoons minced Garlic

2 cups sliced Mushrooms

2 teaspoons Paprika

1/4 cup Tomato Paste

2 tablespoons all-purpose Flour plus extra fo dredging

1 cup sliced Scallions

1 1/2 teaspoons Worcestershire Suace

1 1/2 cups Chicken Stock

2 tablespoons chopped fresh Parsley

1/4 cup Burgundy Wine

4 Redfish Fillets 3 to 4 ounces each (Tilapia, drum or trout can be subsituted)

1 pound lump Crabmeat, picked over to remove any shell and cartilage

Salt and White Pepper

Melt 2 tablespoons of the butter in a large saucepan over meduim heat and add the garlic, mushrooms, paprika, and tomato paste. Cook the mixture for 2 to 3 minutes, stirring constantly, then blend in 2 tablespoons flour. Add the scallions, Worcestershire, and chicken stock and whisk the mixture with a wire whisk. Season with salt and pepper, then stir in the parsley and wine. Simmer the sauce for 15 to 20 minutes, stirring frequently.

While the sauce is cooking, prepare the redfish. Sprinkle the fillets on both sides with salt and pepper, then dredge in flour.

Melt 1/4 cup butter in a large skillet and cook the fish over moderately high heat about 5 minutes until flaky; turn the fillets once during cooking.

Carefully fold the crabmeat into the sauce.

Transfer the fillets to warm plates and top with sauce.

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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