Recipe courtesy of LSU Agcenter & Louisiana Sea Grant

1 cup milk
1 tablespoons Creole seasoning
1 cup all-purpose flour
4 4-ounce skinless redfish fillets
salt and freshly ground black pepper to taste
1 1/2 cups Pistachio Breading (recipe follows)
8 asparagus spears, trimmed
1/4 cup olive oil
2 extra-large Louisiana strawberries, stems and leaves intact, halved
1 cup Strawberry Beurre Blanc (recipe follows)

Pistachio Breading
1/2 cup coarsely ground pistachios
1 cup Panko breadcrumbs
1 tablespoon salt
2 teaspoons freshly ground black pepper

Pistachio Breading: Process all ingredients in a food processor until fully blended.

Redfish: Preheat oven to 425 degrees. In a small bowl whisk milk and egg to form an egg wash. Transfer to a shallow dish. Mix Creole seasoning and flour and transfer to another shallow dish. Place Pistachio Breading ingredients in a third shallow dish. Season fish with salt and pepper and press each piece into the flour mixture, then the egg wash, then the Pistachio Breading mixture. Place a piece of aluminum foil on a baking sheet and brush liberally with oil. Add breaded fish and bake until crust is golden, about 8 to 10 minutes.

Photo courtesy: Louisiana Kitchen and Culture