Redfish Pontchartrain (Pappadeaux-Style)

Ingredients – This is AMAZING!!

For the Fish (serves 4)

• 4 redfish fillets (6–8 oz each), skin removed

• 2 tbsp blackening seasoning (or homemade—see below)

• 2–3 tbsp butter

• 1–2 tbsp olive oil

Homemade Blackening Seasoning (optional but accurate)

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp cayenne (cut in half if you want less heat)

• 1 tsp black pepper

• ½ tsp salt

For the Pontchartrain Sauce

(This is the magic part — salty, buttery, lemony, with seafood richness.)

• 6 tbsp butter

• 1 tbsp olive oil

• 8 oz sliced mushrooms

• 1 cup heavy cream

• ½ cup seafood stock (or chicken broth + splash of clam juice)

• 1 tbsp lemon juice (fresh)

• 1 tsp Worcestershire

• 1 tsp Cajun seasoning

• 6–8 large shrimp (peeled & deveined)

• 6 oz lump crab meat (don’t break it up)

• 2 tbsp chopped parsley

• Salt & pepper, to taste

🍳 Instructions

1. Prepare the Fish

1. Pat fish dry.

2. Coat lightly in blackening seasoning.

3. Heat a large skillet (cast iron is best) over medium-high.

4. Add butter + olive oil.

5. Sear fish 3–4 minutes per side until browned and cooked through.

6. Transfer to a plate and tent loosely with foil.

2. Make the Pontchartrain Sauce

1. In the same skillet, melt butter with the olive oil.

2. Add mushrooms; sauté until browned.

3. Add shrimp and cook just until pink (about 2 minutes). Remove and set aside.

4. Pour in heavy cream, stock, lemon juice, Worcestershire, and Cajun seasoning.

5. Simmer 5–7 minutes until the sauce thickens to a silky consistency.

6. Fold in crab gently — don’t stir too hard or it breaks apart.

7. Add shrimp back in.

8. Season with salt, pepper, and parsley.

3. Assemble

Place each redfish fillet on a plate and spoon the Pontchartrain sauce generously over the top.

🍽️ What to Serve It With (Pappadeaux-style)

• Dirty rice (closest match)

• Garlic mashed potatoes

• Sautéed spinach or broccoli

• Crusty French bread

🔥 Chef-Level Tips for Authenticity

• Butter is the key — Pappadeaux’s sauce is butter-heavy. Don’t be shy.

• Don’t overcook the shrimp — keep them plump and tender.

• Use lump crab (not flake) for the true restaurant texture.

• Add a touch more lemon if you want it brighter like the restaurant version.

• If you want the sauce a little darker and richer, add ⅛ tsp paprika to the cream.

• I also will add a little flour if I want the sauce thicker.