Serves 4

This delicious dish is more Creole than Cajun, bringing the ultimate in urbanity to your table.

1 tablespoon of flour

A pinch of dill weed

A pinch of paprika

A pinch of cayenne, or to taste        

1 cup of baby shrimp meat or flaked crab meat or combination thereof

2 pounds of boneless white fish fillets (in New Orleans they would usually use Pompano.  Here, use any firm fleshed white fish fillets you can find)

1 tablespoon olive oil

1 tablespoon butter

1 clove of garlic, finely minced

2 or 3 shallots, finely minced

About 2 tablespoons of brandy or cream Sherry

1 ¼  cups of heavy cream

Salt and pepper to taste

Additional 1/4 brandy or cream Sherry

Minced parsley

Lemon

Mix the first four ingredients together in a bowl.  Add the shrimp or crab and gently toss about to coat evenly.  Set aside. 

Cut the fish fillets into approximately 2 inch squares.  Melt the butter and oil together over a moderate heat and gently sauté the fish to desired degree of doneness, making sure it is a beautiful golden brown on all sides. Remove the fish to a dish and set aside in a warm place.  Add the brandy or Sherry to the skillet and scrape up the caramelized juices. This is called deglazing.   Add the garlic and shallots and sauté until pinkish and translucent.

Add the seasoned shrimp or crab and over a moderate heat, toss gently to prevent singing. Cook for two or three minutes or until hot through.  Then add the cream, and stirring gently over a moderate heat cook until somewhat thickened.  Add the remaining quarter cup of brandy or Sherry. Taste and add more salt, pepper, or cayenne if necessary.