• Tommy Centola

Redfish Perez from Brennan’s Restaurant

Updated: Jan 4

This is my favorite entree when I eat dinner at Brennan’s (I have actually eaten at Brennan’s more for dinner than breakfast). It is a simply sautéed redfish topped with shrimp, crabmeat and Hollandaise sauce. You can substitute other fish (Tilapia, drum, trout) for the redfish. If you are counting calories, you can substitute olive oil for the butter and eliminate the Hollandaise.

4 Redfish fillets, 6 ot 8 ounces each

All-purpose Flour for dredging

1/2 cup (1 stick) Butter

12 large Shrimp, peeled and deveined

12 ounces Lump Crabmeat, picked over to remove any shell and cartilage

Salt and Pepper or Creole Shake

2 cups Hollandaise Sauce (blog post 1/11/2011)

Season the redfish on both sides with salt and pepper or Creole Seasoning, then dredge in flour. Melt the butter in a large skillet and sauté the redfish for 4 to 5 minutes per side. Transfer the fish to a warm platter and add the shrimp and crabmeat to the pan. Cook over medium heat until the shrimp turn pink and are cooked through, about 5 minutes.

To serve, top the redfish with the shrimp and crabmeat, then cove with Hollandaise sauce.

Coming Soon

Creole Cajun Chef’s Creole Shake

Enjoy!!!

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