Paneed Tripletail or Sheepshead — Robert St. John

Ingredients

• 8 Tripletail or Sheepshead filets, 6-8 ounces each
• 4 Tbl Clarified Butter , divided
• 1 cup Seasoned Flour
• 4 cups Button Mushrooms, sliced
• 1 1/2 cups Green Onion, sliced
• 3 oz White Wine
• 1 Tbl Garlic, minced
• 1 1/2 cups Creole Cream Sauce
• 2 cups Heavy Cream
• 1 Tbl. Creole Seasoning
• 2 Tbl. Worcestershire Sauce
• 2 Tbl. Hot Sauce
• 1 tsp. Paprika
• 1 lb Crawfish Tails, cooked and peeled
• 2 Tbl Fresh parsley, chopped