Photo by Jenn Ocken

Louisiana’s robust sport fishing culture fuels enthusiasm for fresh seafood on the plate, especially a fall favorite like redfish. At Stroubes Seafood & Steaks downtown, chefs Ross Ford and Mark Reilly serve a grilled redfish special that both highlights the main ingredient and gilds it with rich Southern flavors. The tender, flaky fillet is served over a bed of andouille maque choux and topped with plump grilled shrimp and sherry cream sauce. On the side is a nest of tender haricots verts. “We do a lot of classic French preparation but with twists,” says Ford. “We’re in south Louisiana, and we like to work with a lot of those ingredients.”

Stroubes
107 Third Street
448-2830
Mon.-Fri., 11 a.m. to 10 p.m.
Sat., 4 p.m. to 10 p.m.