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Ingredients

• 6 Tbsp. Extra virgin olive oil divided
• 2 x (1-inch) Zucchini slices sliced lengthwise
• 2 x (1-inch) Yellow squash slices sliced lengthwise
• 2 x (1-inch) Eggplant slices sliced lengthwise
• 1 c. Roasted pecans pcs
• 2 tsp Minced garlic
• 1/4 c. Minced green onions
• 3/4 c. Worcestershire sauce
• 2 whl Lemons skin, pith removed
• 2 x Bay leaves
• 3/4 lb Cool butter cubed
• 3 ounce Andouille sausage finely diced
• 1 c. Bread crumbs
• 1 Tbsp. Bayou Blast see * Note
• 4 x Redfish fillets - (6 to 8 ounce ea)
• 2 c. Shoestring potatoes fried, seasoned with
•     Salt and pepper
• 1 Tbsp. Brunoise red peppers
• 1 Tbsp. Brunoise yellow peppers
• 1 Tbsp. Minced chives
• 1/4 c. Grated Parmesan cheese
•     Salt to taste
•     Freshly-grnd white pepper to taste

Description

Preheat The Oven To 450 Degrees. Season The Vegetables With 2 Tbsp. Of Extra Virgin Olive Oil. Season With Salt And Pepper. Place The Vegetables In A Roasting Pan And Roast For 10…

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