Recipe: Redfish Ponchartrain with Shrimp, Crab, and Oyster Topping

REDFISH PONCHARTRAIN

SEASONED FLOUR:
2 cups flour
1 tbsp. white pepper
1 tbsp. black pepper
1 tbsp. garlic salt
FISH:
6 tbsp. unsalted butter, divided use
4 (6 to 8 oz.) fish fillets
SEAFOOD:
1/2 lb. small to medium sized shrimp, peeled
1 cup white lump crab meat
12 to 14 fresh oysters
TO SERVE:
2 tbsp. fresh lemon juice

Combine ingredients for seasoned flour; set aside.

In a large 12- to 14-inch skillet melt 4 tbsp of butter over medium-high heat.

PREPARE FISH:
Dredge the fillets in the seasoned flour. Saute the fillets until they are golden brown. Remove the fillets from the skillet and place them on a warm platter, reserving the pan juices.

PREPARE SEAFOOD:
Add 2 tbsp. of butter to pan juices. Once the butter has melted, add the shrimp, crab meat and oysters. Saute the seafood until the shrimp turns pink.

TO SERVE:
Add the lemon juice and shake the pan gently. Top the fillets with the seafood and serve.

Source: Fishing Works

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Editor's note:
I've read that Lafette Sauce is made with shrimp and crab so the topping used in this dish may be the other recipe you're looking for. Please give us a further description if this isn't it. Happy Cooking!

Betsy
Recipelink.com