Kingfish Redfish

The Kingfish Redfish is one of our signature menu items that showcase the bounty of seafood from our Gulf coast.

The dish is full of fresh Louisiana Seafood. Crawfish tails, Gulf Shrimp, Sea scallops and fresh Louisiana Lump Crab meat are delicately sautéed and finished with a Louisiana Tasso Ham infused Alfredo sauce.

Angel hair pasta is added, tossed and plated with a sautéed, fresh fillet of Louisiana farm raised Redfish.

• 4 4-6oz Redfish Filets
• 1 egg
• 1/4 cup vegetable oil
• 1 tbs lemon juice
• 1 tsp Tabasco
• 1 pinch salt
• 1 pinch white pepper
• 2 cups of flour
• 2 cups of flour
• 1/2 cup olive oil
• 4 cups cook cooked angel hair pasta
• 1/2 pounds peeled and deveined shrimp
• 1/2 lb lump crab meat
• 1/2 lb other seafood of choice
• 1/4 cup white wine
• 1/4 1lb unsalted or light butter
• 2 tbs fresh basil
• 1 tbs minced garlic
• 2 lemons halved
• 1 tsp Tabasco
• 2 cups heavy cream
• 1 cup asiago or parmesan cheese
• Salt & white pepper to taste
• Chopped parsley
• Green onions

Mix all ingredients well with whisk except for flour and oil. Place fish in combined ingredients. In medium sauce pan heat olive oil on medium high heat. Flour fish and brown on both sides. Take off heat and place in sheet pan to reheat.

Seafood Alfredo Sauce:

Melt butter in medium sauce pan on medium high heat. Sauté garlic and add white wine, cream, lemon juice, Tabasco and let reduce. Add crab, other seafood, basil and cheese. Season to taste.

Heat up fish in 400 degree oven. Warm pasta. Pour sauce over pasta and serve.