Randolph’s Broiled Seafood
- Cook Time: 8-10 min
- Total Time: 7 minute
- Yield: 1 1x
Notes
The dish, once featured at Randolph’s Restaurant in Golden Meadow, holds a special place in the heart (and stomach) of many seafood lovers.
ABOUT THE DISH
For my family, going back generations, the coast was our lifeline. As a chef, I wouldn’t want to cook anywhere else in the world. Why? Because I know that no place can equal the great seafood natural resources that we have in coastal Louisiana. Our livelihood, our food and our recreation depended on coastal waters. Memories of fishing, trawling and cooking what we caught with my Dad and brother will always live in my heart. We need to protect it because, again, there is no place like it. Louisiana’s coast is 350 miles long as the pelican flies. But with all its inlets, harbors, and cuts, it’s really 3500 miles long, providing great ecosystems for an abundant amount of the best tasting seafood in the world. The Mississippi Delta and the coast of Louisiana is enormously important to the economy and to the quality of life in south Louisiana. Losing it would be a tragedy beyond imagination!
RECIPE
Ingredients
Ingredients
This dish was served in the oval cast aluminum plate it was cooked in!
- 1 filet of trout, snapper, red fish, flounder, or other fish (about 5 to 6 oz.)
- 6–8 large shrimp, peeled and deveined (or oysters or both – known at the restaurant as a 3-way broiled)
- Salt and black pepper to taste
- 1 (small) garlic clove, minced
- 2 Tbsp. clarified butter
- 2 wedges of lemon
- 2 Tbsp. good quality cream sherry (we used an imported Spanish sherry)
- 1 tsp. parsley or chives, chopped fine (optional)
Instructions
- Preheat oven to 500ºF.
- Season the filets (and optional shrimp or oysters) with salt and pepper and minced garlic.
- In the aluminum, or oven proof plate, put butter, fish, oysters and shrimp and toss, coating all the seafood with butter. Arrange the fish on one side of the plate (skin side down) then the oysters and shrimp neatly on the other side.
- Place dish in preheated oven, middle rack, at 500ºF for 5 minutes. Take out of oven, set oven to broil, squeeze one wedge of lemon and the sherry over the seafood. Return to oven for 3 to 4 more minutes or until bubbly.
- Remove from oven, garnish with minced parsley or fine sliced chives (or both) and the other wedge of lemon.
- Serve with fresh, hot French bread for dunking into the sauce, and a good white wine.
“Louisiana’s coast is 350 miles long as the pelican flies. But with all its inlets, harbors, and cuts, it’s really 3500 miles long, providing great ecosystems for an abundant amount of the best tasting seafood in the world. The Mississippi Delta and the coast of Louisiana is enormously important to the economy and to the quality of life in south Louisiana. Losing it would be a tragedy beyond imagination!”
– Randy Cheramie
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