Start with a nice, fresh Red Fish fillet. Leave skin and scales intact, face down, acting as a moisture/flavor barrier during cooking process. Pre-heat oven to 400 degrees. (We use a convection oven.) Season meat side of fillet with your favorite seasoning blend, add garlic-seasoned butter in over heating process. Place fish in oven for 10-12 minutes, depending on size of fillet.
Take 4 x 36-40 size shrimp and toss with buttermilk and seasoned flour. Fry until solid brown.
Heat canola oil and butter in skillet. Add red onions and cook until brown then add squash, zucchini & tomatoes. Add salt & pepper to flavor and toss for 2-3 minutes. Lay vegetables on plate, remove Red Fish from oven. Top it with fried shrimp. Top with your own favorite sauce, such as Beurre Blanc.
1 lb. Unsalted Butter
2 tbs Chopped Garlic
3 tbs Chopped Green Onions
1 tbs Thyme
1 tbs Oregano
2 oz White Wine
Dash of Tabasco
Dash of Lea & Perrin's Worcestershire Sauce
1 tsp Salt
1 tsp Pepper
Soften butter to room temperature and mix remaining ingredients.