Red Fish Lafitte with Madagascar prawn - KPLC 7 News, Lake Charles, Louisiana

Red Fish Lafitte with Madagascar prawn

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By John Bridges - bio | email

1 RED FISH FILET

MAGIC BLACKENING SEASONING

1 U3 MADAGASCARE PRAWN OR GULF LOUISIANA SHRIMP

4OZ LOUISIANA CRAWFISH TAILS PEELED AND CLEANED

4OZ TRINITY (onion, bell pepper, celery)

4 1/2 OZ BUTTER (UNSALTED AND DIVIDED)

1/2 CUP COOKED WHITE RICE

1/2 CUP COOKED BOUDIN FILLING

 

SAUCE

1TBL WHITE ROUX

2 CUPS HEAVY WHIPPING CREAM

2 OZ BRANDY

SALT AND PEPPER TO TASTE

IN SKILLET HEAT BUTTER OVER MEDIUM HIGH HEAT. RUB BLACKENING SEASONING OVER RED FISH, ADD RED FISH TO HOT SKILLET. COOK UNTIL FLAKEY AND REMOVE FROM PAN. IN SAME PAN COMBINE CRAWFISH AND TRINITY AND SAUTEE. REMOVE FROM PAN AND SET ASIDE. COMBINE ROUX AND WHIPPING CREAM IN SAUCE PAN UNTIL IT COMES TO A SLOW BOIL. ADD BRANDY TO FINISH. SAUTEE SHRIMP IN REMAINING BUTTER UNTIL FORK TENDER. COMBINE HOT BOUDIN AND COOKED RICE...FORM INTO A BALL AND PLACE IN THE CENTER OF PLATE. PLATE RED FISH OVER RICE AND LADDLE SAUCE OVER FISH. SPRINKLE CRAWFISH TRINITY OVER SAUCE THEN TOP WITH SHRIMP.

PREPARED BY EXECUTIVE CHEF SCOTT MORRIS OF THE MARSH CLUB