GULF FISH IBERVILLE

Ingredients:

6-7oz. Filet of Louisiana Gulf fish
1 Tbsp. Creole seasoning
2 Tbsp. Unsalted butter
1 tsp. minced garlic
4 shrimp, medium sized
1/2 cup artichoke hearts, cleaned and roasted
1/2 cup mixed mushrooms quartered and roasted
1oz. white wine
4 oysters, medium sized
1/4 cup olive oil
Kosher salt & fresh ground pepper to taste

Chef: Bourbon House

Season the fish on both sides with Creole seasoning. Pan-roast the fish skin-side down for 3 minutes. Heat 1 Tbsp. butter in a cast skillet and toast the garlic. Add the shrimp, artichokes and mushrooms. After the shrimp begin to turn pink, deglaze with the wine. Add the oysters and 1 Tbsp. butter. Stir to emulsify off the heat. Turn the fish carefully and cook for one minute or more. Spoon the seafood ragout onto the middle of the plate. Drape the fish across the ragout. Garnish with green onion and fresh thyme.