Jan 182016

Here is a wonderful Italian Seafood dish that was demonstrated at the 1988 Chef’s Charity for Children. Chef Fraccaro was a very talented man. He often shared the stage with his good friend Chef Chris Kerageorgiou of La Provence. They were both characters but became serious when it came to cooking. They were one of the original chefs for the Chef’s Charity.

Sauce (Makes 1 cup)

1 bunch Parsley (use leaves only)

1 bunch Green Onions or Shallots

2 cloves Garlic

1 tablespoon drained Capers

1/4 cup Olive Oil

Juice of 2 Lemons

Pinch of Oregano


Freshly ground Black Pepper

Chop the parsley, shallots, garlic and capers very finely. Put into a bowl and stir in the olive oil, lemon juice and seasoning to taste. Alternatively, if you have an electric blender, simply put all the ingredients into the goblet and blend for about 2 minutes until the parsley and shallots are finely chopped and the sauce is evenly mixed.

4 6oz pieces of Redfish (fillet)

Salt and Pepper to taste

Place into an oiled pan, add paprika on top of the fish and 1/4 cup of water. Place into the oven at 350 degrees for about 7-10 minutes, or cook to your desire. Remove and spread sauce over the top. Garnish with tomatoes and lemon wedges.



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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