GW Fins Parmesan Crusted Fish

2 Pounds of skinless, boneless filets

The recipe calls for Sheepshead Meuniere, but will work with Cod, Tilapia, Halibut, Whitefish, or Rockfish if you can find it.

Serves well with green beans, or asparagus.

Fish

  • 2 lbs Skinless, boneless filets

  • 2 T drained capers

  • 1/2 C. grated Parmesan

  • 2 T. whole butter

  • 1 T chopped parsley

Topping

  • 1/2 lb Louisiana Jumbo Lump Crabmeat

  • 2 T whole butter

  • 4 T olive oil

  • vegetable oil spray

  • salt and pepper to taste

2 Cast Iron or Carbon Steel Skillets

  1. Preheat oven to 250 degrees, and consider rice or vegetable preparation to top with the fish.

  2. Fry the capers in about 2 tablespoons of olive oil on medium high heat, until crispy. They are like buds, so when they are open and crispy they are done. Drain well.

  3. Season filets lightly with salt and pepper. Spray the filets liberally with vegetable spray and dredge in grated Parmesan on top.

  4. Preheat two large cast iron skillets. Add a tablespoon each of oil and butter.

  5. Place the filet cheese side down in the skillets. Cook on medium heat for 3 minutes.

  6. DO NOT TURN until a golden brown crust forms.

  7. Turn and continue cooking for an additional 3 minutes. Transfer to baking sheet and in put in the oven.

  8. Drain the oil from the skillet and place it back on the fire on medium to high heat, and add the 2 tablespoons of whole butter.

  9. Stir until butter browns and foams, being careful not to let it burn.

  10. Add the parsley and crabmeat and remove from the heat.

  11. Place the filets on top of prepared vegetables or rice, sprinkle with fired capers, and spoon brown butter with crab over the fish.

Many of you know our love for New Orleans, and recipes will be sprinkled throughout this site from from our travels there. Typically we explore and try new places. However, this restaurant has become a staple. We were blown away by the experience, and it's my favorite seafood restaurant to date. This dish and something they created called the Scallibut (thinly sliced scallops encrusted on a Halibut) were phenomenal. They were unwilling to share the Scallibut invention, but did provide us with a their Parmesan crusted Sheepshead. Laissez le bon temps rouler!

~ Michael & Nikki