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Fish La Louisianne

2 lbs. fish Fillets (Pacific red Snapper works well)
1 1/2 lb. raw Shrimp, peeled
2 cloves garlic, chopped fine
1 medium onion, chopped very fine
1/2 bell pepper, chopped very fine
1/4 cup celery, chopped very fine
1/4 lb. butter or substitute & 2 Tbsp. for frying fish
1 cup bread crumbs
Salt, red pepper, black pepper to taste
1 can Progresso artichoke hearts (not marinated)

Saute onion, bell pepper and celery in the butter until onions are clear. Add the garlic and saute an additional 5 minutes. Add the Shrimp and cook approximately 15 minutes or until Shrimp are pink. Drain the artichoke hearts and cut into fours. Add the artichoke hearts to the Shrimp and continue cooking on low. Wash fish. Lightly season fish with salt and pepper. Roll the fish in the bread crumbs and pan fry in butter. Season the Shrimp mixture with salt and pepper. The fish is cooked when the meat begins to flake with a fork. After the fish is cooked, drain it on paper towels. To serve place a fish Fillet on a plate and top with the artichoke/Shrimp mixture. This dish goes well with broiled or steamed potatoes.

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