Redfish Pontchartrain

Oceana Sauce Ingredients:

• 8 ounces heavy cream
• 6 ounces parmesan cheese
• 4 ounces margarine
• 1 ounce diced onions
• 1 ounce diced green pepper
• 1 ounce roasted red bell pepper
• White wine
• 0.5 ounce of Tony Chachere’s Creole Seasoning 
• 1 ounce lemon juice
• 1 ounce garlic, chopped
• 1 ounce tomato juice
• 1 ounce rosemary
• 1 ounce thyme
• 5 ounce shrimp

Oceana’s Sauce Directions:

1. Melt margarine in a skillet.
2. Cook diced onions, diced green pepper, roasted red bell pepper, garlic chopped, rosemary, and thyme until soft.
3. Add the lemon juice, white wine, and Tony Chachere to the above.
4. Add the heavy cream, parmesan cheese, and tomato juice to the mixture.
5. Cook in 200°F skillet. Sauté shrimp then add to sauce.

Crawfish Cornbread Ingredients:

• 6-8 cups crumbled cornbread
• 3 slices bread, toasted & crumbled
• 2 cans chicken broth
• 3 large eggs, well beaten
• 4 stalks celery, chopped
• 1 large bell pepper, chopped
• 1 medium yellow onion, chopped
• 1/2 cup (1 stick) butter
• 1 tablespoon sugar
• 2 teaspoons sage
• 1 teaspoon garlic salt
• 2 teaspoons parsley
• 1 teaspoon thyme
• 2 teaspoons Cajun seasoning
• 3 dashes of Tabasco
• 1 pound crawfish tails, cooked and chopped

Crawfish Cornbread Directions:

1. Preheat oven to 325°F. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish.
2. Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs.
3. In a small skillet, melt butter; add celery, pepper & onion and sauté until tender.
4. Pour cooked veggies over bread crumbs.
5. Add beaten eggs and 2 cans of broth.
6. Mix well. Stir in chopped crawfish tails and Tabasco. Pour into a 13 x 9-inch sprayed baking pan.
7. Bake approximately 1 hour or until set and lightly browned, but not dried out.

Directions for Cooking Fish:

1. Preheat cast-iron skillet for 15-30 minutes.
2. Reserve 12 tablespoons of melted butter for serving.
3. Dip fillet into butter and sprinkle blackening seasoning on both sides.
4. Place into the skillet. Cook about 2-3 minutes or until the bottom is almost black but not burned.
5. Carefully flip over, so fillets do not break.
6. Pour about a teaspoon of butter on the cooked side and continue cooking about 2-3 minutes or until fillet is finished.
7. Remove fish from pan and place onto a large platter.