New Orleans Fish Recipes
RUBY TUESDAY'S NEW ORLEANS SEAFOOD - COPYCAT
A spicy broiled tilapia and shrimp in a creamy alfredo sauce. Served at Ruby Tuesday's with steamed broccoli, slice of garlic bread, and rice pilaf with cheese and tomato on top.
Provided by Chica Long
Categories Tilapia
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425*.
- Wash and dry tilapia fillets, spread with olive oil and creole seasoning, to your taste; Place in well oiled baking pan, bake for 8-10 minutes, until just white.
- While fish is baking, warm alfredo in a small saucepan.
- In a fry pan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
- When fish is ready, remove pan from oven; (OPTIONAL) You can put under the broiler for about a minute.
- Carefully remove fillets to plates, top with cooked shrimp and 1/4 cup of alfredo sauce; (OPTIONAL) Sprinkle with grated, parmesan cheese and a dusting more of creole seasoning.
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15 ESSENTIAL NEW ORLEANS SEAFOOD DISHES – YOU MUST TRY THESE
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- Boudin. Boudin is a French blood sausage used in a variety of New Orleans dishes. It’s usually stuffed with pork and rice but you can add shrimp, crawfish, alligator meat, or a blend of these!
- Crawfish Pie. Crawfish pie is similar to other savory pies, like chicken pot pie, but it has a special New Orleans-inspired seafood flair. This pie is filled with crawfish, tomatoes, and aromatics and is baked in a flaky pastry dough.
- Crawfish Etouffee. Crawfish makes another appearance in this New Orleans seafood dish that includes crawfish tails, tomatoes, cream, and paprika over rice.
- Turtle Soup. The best-loved turtle soup in New Orleans can be found at Brennan’s, one of the area’s best-loved restaurants. It’s a thick soup made with tomatoes and sherry.
- Pompano en Papillote. Here’s one of the most beloved French-inspired New Orleans seafood dishes. It features pompano filets topped with seafood sauce baked in parchment paper.
15 ESSENTIAL NEW ORLEANS SEAFOOD DISHES AND HOW TO …
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