Redfish with Pontchartrain Sauce and Conecuh Jambalaya


Heat vegetable oil in a pan. Apply desired amount of blackening seasoning to the Redfish. Cook on blackened side until half done, flip and cook until done. Reserve.

Pontchartrain Sauce

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.

Conecuh Jambalaya

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 Redfish on top of the Jambalaya. Pour the Pontchartrain Sauce on top of the Redfish. Garnish with parsley and green onions.