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RED FISH ETOUFFEE




Source of Recipe


WKRG
RED FISH ETOUFFEE


2 ounces oil or butter
Seasoned flour to dust
7 to 9 ounces red fish fillet
4 ounces 40/50 shrimp, peeled & detailed
2 tablespoons green onions, chopped
6 ounces etouffee (home made or purchased)

Heat 1 ounce oil or butter in a skillet, dust fish in flour, when skillet is hot, carefully place fish in pan. Cook until brown in color, about 2 ½ minutes per side.
In a separate pan, heat 1 ounce oil or butter, ad shrimp, when shrimp begins to turn white, add green onions. Let them soften for about 45 seconds to 1 minute, add etouffee sauce.

*Shrimp do not need to be fully cooked when you add etouffee sauce.

When red fish is finished cooking, plate, bring etouffee sauce mixture to a light simmer. Ladle on top of fish and serve


Zea Rotisserie & Grill is one of over 40 restaurants taking part in the Cuisine for Kids fundrasier for the Child Advocacy Center January 26th. Find out more here.