Grilled Fillets Frances
offered by
Triple XXX Restaurant

1398 Front Street Slidell, LA 70458
(504) 643-7964

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Louisiana Gumbo's Northshore Restaurant Guide's Recipe of  the Month

Sauté onion, green onions, and peppers in butter until soft, leaving as much color to the peppers as possible.  Add bay leaf, parsley and garlic and continue to simmer until all vegetables are tender.  Add wine and simmer for two minutes.  Add shrimp and cook for an additional fifteen minutes.  Remove from heat and fold in crabmeat.
Season catfish fillets with lemon pepper and grill until done.
Place on serving dish and spoon two large spoonfuls of sauce over fillets.  Garnish with lemon and parsley and serve with a baked potato & salad.

Grilled Fillets Frances

1 pound butter
1 large onion
3 - 4 each green onions (tops only), chopped
1 pod garlic, chopped
1 - 2 bunches Italian parsley, chopped
1 each red bell pepper, chopped
1 each green bell pepper, chopped
1 each yellow bell pepper, chopped
2 - 4 each bay leaves
1 cup Chardonnay
5 pounds peeled shrimp (deveined, 70 - 90 count)
1 pound lump crabmeat
3 5 oz catfish fillets

Recipe of the Month is produced by Louisiana Gumbo.  We welcome your comments and suggestions.  Contact us at: