Fresh redfish with a homemade mushroom sauce that is easy and quick, what could be better?
- 2 large redfish filets cleaned but with the scales left on
- Zatarain’s Creole Seasoning
- Lemon juice
- 1/2 cup sliced fresh mushrooms
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup milk
- 1/2 tsp onion powder
- 1/2 cup chopped green onions
- salt, pepper to taste
Place redfish halves on a foil lined baking sheet. Sprinkle with lemon juice and season with Zatarain’s Creole Seasoning. Dot with butter. Broil in oven about 5 inches from broiler with door ajar. This will take 12 to 15 minutes or less, depending upon the thickness of the filet.
Mushroom Sauce – melt 2 Tbsp of butter and melting it in a 1 quart measuring pitcher in the microwave, about 30 seconds. Stir in 2 Tbsp of flour and slowly add a cup of milk, stirring constantly. Cook one minute. Stir. Add 1/2 cup sliced mushrooms and 1/2 cup chopped green onions. Return to microwave for 2 to 3 minutes, stirring after each 30 seconds. Season to taste with salt and pepper.
*Recipe courtesy of Louisiana Publishing, “How Sportsmen Cook” by Colette Lottinger.