Kingfish Redfish

Courtesy Hilton Capitol Center, Baton Rouge, LA

Pan fried redfish filets with a shrimp and crab alfredo sauce.
Cook/Prep Time: 1 HourServings: 4


1 egg
1/4 cup vegetable oil
1 tablespoon lemon juice
1 teaspoon your favorite Louisiana-style hot sauce
1 pinch salt
1 pinch white pepper
4 4- to 6-ounce redfish filets
1/2 cup olive oil
1 cup all-purpose flour
Seafood Alfredo Sauce (recipe follows)

Seafood Alfredo Sauce

1/4 pound unsalted butter
1 tablespoon minced garlic
1/4 cup white wine2 cups heavy cream
juice of 2 lemons
1 teaspoon Louisiana-style hot sauce
1/2 pound Louisiana lump crab meat
1/2 pound 51-60 count Louisiana shrimp, peeled and deveined
2 tablespoons fresh basil, chopped
1 cup asiago or Parmesan cheesesalt, to taste
white pepper, to taste


In a medium bowl, mix together the eggs, vegetable oil, lemon juice, hot sauce, salt, and pepper.
Cover the fish filets with this mixture and let sit 5 minutes. In a medium saucepan, heat the olive oil over medium high heat.
Dredge the fish in the flour and shake off the excess.
Cook until golden brown on both sides and top with Seafood Alfredo Sauce. Can be served over angel hair pasta.

Seafood Alfredo Sauce

Melt the butter in medium saucepan over medium high heat.
Add the garlic and sauté for 1 to 2 minutes.
Stir in the white wine, cream, lemon juice, and hot sauce and reduce.
Add the shrimp and basil, continue to cook, stirring continuously, until the shrimp is cooked through.
Add the crabmeat and the cheese, and cook until the cheese is just melted. Season to taste with salt and white pepper.

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