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Brigtsen's Pan-Fried Drum Fish with Shrimp Diane Sauce

March 31, 2013

SERVES 4

INGREDIENTS4 8-oz. filets drum fish
? cup Creole seasoning
9 tbsp. unsalted butter
1 cup sliced cremini mushrooms
3 scallions, thinly sliced
2 cloves garlic, finely chopped
Kosher salt, to taste
3 oz. medium raw shrimp (about 7), peeled and deveined, tails removed
? cup fish stock
1 tbsp. finely chopped parsley, plus more for garnish
Tabasco, for serving

INSTRUCTIONS1. Season fish with half the Creole seasoning; set aside. Melt 3 tbsp. butter in a 12" cast-iron skillet over medium-high heat. Add fish; cook, flipping once, until cooked through, about 8 minutes; transfer to a serving platter and keep warm.

2. Add 2 tbsp. butter to the skillet; return to medium-high heat. Add mushrooms; cook until browned, 2-4 minutes. Add remaining Creole seasoning, plus scallions, garlic, and salt; cook until soft, 3 minutes. Add shrimp and stock; cook until shrimp are just pink, 3 minutes. Whisk in remaining butter, plus parsley, until sauce is smooth. Pour sauce over fish; garnish with more parsley, and serve with hot sauce on the side. Get the recipe >>

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