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One Fish, Two Fish, Red Fish–GOOD FISH!


Photo by Chris Granger
Chef Sue Zemanick / Photo by Chris Granger

While not many of us can honestly say that we knew where our talents would take us at age 15, Sue Zemanick discovered her culinary calling at a young age. The highly respected head chef at New Orleans’ Gautreau’s has known she wanted to be a chef ever since she landed her first high-school job in the restaurant industry. Since then she has made a steady and speedy ascent up the ladder, graduating from the Culinary Institute of America, taking a job as a line cook at Gautreau’s (where she immediately felt at home), and accepting the title of head chef only two years later. At Gautreau’s she has honed her culinary expertise and developed an all-out passion for seafood.

After leading this much-lauded Uptown New Orleans restaurant for almost ten-years, it’s safe to say that Sue Zemanick has become something of a culinary extraordinaire with a specialty in seafood. And when it comes to cooking the redfish that populate Louisiana’s coastal marshes, Sue knows what she’s doing.

That is why we are particularly excited to offer you her very own sautéed redfish recipe. This entrée showcases Zemanick’s culinary vision—the combination of sautéed redfish, chanterrelles, creole tomato confit, and spicy beurre blanc coming together to make the perfect dish for a late-summer supper. Enjoy!

Sautéed Redfish with Chanterelles, Creole Tomato Confit, Corn, Brabants, and Spicy Beurre Blanc
from Executive Chef Sue Zemanick of Gautreau’s, New Orleans, LA

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