GRILLED FISH ORLEANS
GRILLED FISH ORLEANS
2 tablespoons olive oil
6 medium sized Louisiana shrimp
1/4 cup brandy
4 cloves garlic
1 tablespoon chopped red pepper
2 tablespoons chopped green onion
1/4 cup sliced mushrooms
1/4 cup chopped artichoke hearts
3/4 cup white wine
1/4 cup butter
2 (6 to 8 ounce) Louisiana fish filets*
6 ounces pasta
Serves: 2
* May use speckled trout, flounder, black drum, or grouper. May substitute Gulf of Mexico steaks of tuna, swordfish, shark, mackerel, or amberjack. Heat oil in sauté pan. Add shrimp and cook for 2 to 3 minutes. Pour brandy over shrimp and ignite. Cover immediately to extinguish flame. Add garlic, red pepper, green onion, mushrooms and artichokes. Add white wine. Reduce heat. Add butter and blend slowly. Grill or pan fry fish in separate pan. Place fish over pasta. Top with shrimp sauce. Garnish with fresh chopped parsley.