Redfish Orleans — Robert St. John

Ingredients

• 6 Redfish Filet filets, 6–8 ounces each
• 1/2 cup No-Stick Grilling Marinade for Seafood
• 1 Tbl 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
• 3/4 cup Creole Cream Sauce (recipe below)
• 1/3 cup Romano cheese
• 1/4 cup Parmesan Cream Sauce Sauce
• 1/4 cup parsley, chopped
• 1/4 cup Romano cheese