POSTED: Wednesday, December 14, 2011 - 4:14pm
UPDATED: Wednesday, December 14, 2011 - 5:07pm
Redfish Parmesan with a Seafood Parmesan Cream Sauce
By Cedric Fletcher, Fat Catz Tyler
4 redfish filets
¼ cup olive oil
3 cups Panko breadcrumbs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup grated parmesan cheese
Mix all dry ingredients together in a bowl.
You can adjust the spices to what suits your needs.
Rub the redfish with about half of the olive oil then cover with the breadcrumbs and let stand.
Place the remaining olive oil in a pan over medium heat and brown your fish on one side for about 4 minutes then turn over and place in a 350 degree preheated oven for about an additional 5 minutes.
Be careful not to overcook.
Remove the filets from the oven and place on a serving platter.
¼ cup minced garlic
2 tablespoons minced shallots
1 pound softened unsalted butter
½ cup white wine
1 chicken bouillon cube crushed
1 tablespoon oregano
Place butter in a mixer.
Using your paddle whip the butter until it is creamy then add all of your dry ingredients and whip until incorporated fully.
Then slowly add the wine and mix until the wine is fully blended with the butter and there is a smooth consistency.
The mixer should be smooth and not watery so mixing may take up to 15 minutes to achieve this.
Parmesan cream sauce
¼ cup grated Parmesan cheese
1 cup Heavy cream
½ cup Scampi Butter
Place the herb butter in a medium sauce pan over medium heat and melt.
Add your heavy cream and cook together until it gets hot before the boiling point then add your parmesan cheese.
Once the sauce begins to thicken add your shrimp, tomatoes, and what other seafood and veggies you may want in the sauce.
Mix together until shrimp are done and immediately remove from the heat.
If the sauce is too thick you can add some additional cream or milk or even white wine.
Now you are ready to plate your fish and top with this wonderful flavorful sauce.