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Wood Grilled Red Fish with Lump Crab Meat

We discovered this dish at the Red Fish Grill on Bourbon Street in New Orleans, and boy was it a treat. This is their signature dish, and with all of the succulent flavors going on, you'll see why. Ike Jackson, our super famous server, taught us to blacken the outside of the red fish with creole seasoning (right from New Orleans!) then pour a sweet lemon butter sauce and crab meat on top. The fish lies on a bed of Tasso ham and roasted mushroom Pontalba potatoes with green peas. Best seller for lunch and dinner at the Red Fish Grill, it doesn't get more NOLA than this!

Note: this portion is fit for two adult servings.

Ingredients: red fish, cream, flour, salt, pepper, butter, garlic, lemon, russet potato, crab meat, peas, tasso ham, mushrooms

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