Redfish Orleans — Robert St. John

Ingredients

• 6 Redfish Filet filets, 6–8 ounces each
• 1/2 cup No-Stick Grilling Marinade for Seafood (New South Grilling)
• 1 Tbsp Kosher salt
• 1/4 tsp Black pepper, freshly ground
• 1/4 cup Olive oil
• 3/4 pound Shrimp, peeled and deveined
• 2 1/2 cups mushrooms, sliced
• 2 tsp Garlic, minced
• 3/4 cup Green onion, sliced
• 1 cup Creole Cream Sauce (recipe below)
• 1/3 cup Romano cheese
• 1/4 cup Parsley, chopped
• 1/4 cup Romano cheese
• 2 cups Heavy cream
• 1 Tbsp Creole Seasoning
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Hot Sauce
• 1 tsp Paprika