Heat vegetable oil in a pan. Apply desired amount of blackening seasoning to the Red Fish. Cook on blackened side until half done, flip and cook until done. Reserve.
Melt butter in a pan. Add the mushrooms and shrimp. When the shrimp are half done, flip to the other side. Add garlic and creole seasoning. Deglaze with chardonnay. When the wine is almost evaporated, add heavy cream. Reduce until cream is thick enough to coat the back of a spoon. Reserve.
Place all ingredients in a pot. Bring to a boil, reduce to simmer, cover and let cook about 15 minutes or until the rice is tender, but not overcooked. Reserve.
Once all ingredients are ready, place a desired amount of the Jambalaya in large bowl. Place the Red Fish on top of the Jambalaya. Pour the Pontchartrain Sauce on top of the Red Fish. Garnish with parsley and green onions.
Courtesy of Chef Carl Tilley, Executive Chef at Kitchen On George in Mobile, AL.