Start with whole Redfish filets. This recipe is excellent with halibut, speckled trout, grouper or cod - use your imagination!
Serves 4 to 6.

Ingredients:

4 Redfish filets
GameChef™ Game Bird Seasoning
2 eggs
2 tablespoons milk
1 cup flour
2 tablespoons olive oil
2 tablespoons butter
Preheat oven to 375° F.

Sprinkle fish with GameChef™ Game Bird Seasoning. Dredge fish in seasoned flour. Add olive oil and butter to an oven safe skillet over medium-high heat. Add fish to skillet and lightly brown on both sides. Remove skillet from stovetop and place in oven. Fish should cook for approximately 10 minutes depending on thickness. When done, fish should flake easily with a fork. Remove fish from skillet and place on a warm plate.

Chardonnay Cream Sauce with Artichokes, Crab and Shrimp:
2-3 tablespoons butter
2 shallots, diced
2 garlic cloves, crushed
6 medium-sized button mushrooms, sliced
1 cup Chardonnay
1/4 teaspoon fennel seeds, crushed
1/2 pint (1 cup) half and half
1 can packed-in-water artichoke hearts, drained and cut into quarters
1/4 lb. cooked crab (fresh if possible but canned will work)
1/4 lb. cleaned baby shrimp (fresh if possible but canned will work)
2 tablespoons of roux - Melt 4 tablespoons of butter in a small saucepan. Whisk 2 tablespoons of flour into the melted butter and cook until the roux achieves a blond color and the flour is cooked.

In sauté pan used for the fish, melt butter over medium-high heat.
Add shallots and garlic and cook until translucent. Add mushrooms and cook for another 2 to 3 minutes, followed by adding wine and fennel. Add cream, artichokes, crab and shrimp, and bring to a boil.
Slowly add the roux to thicken the sauce until it coats the back of a spoon. Finally, season with salt and fresh ground pepper to taste.

We suggest that you serve this dish with a good bottle of white wine.