Thanks to Tim Fagan for sharing this wonderful recipe!
11⁄2 lbs speckled trout fillets, cut into strips
2 teaspoons blackening seasoning
4 tablespoons mayonnaise
1 cup sliced fresh mushrooms(can substitute canned, drained)
8 tablespoons butter, divided
1⁄2 cup chopped fresh parsley
1 cup sliced green onion
1 lb peeled shrimp
2 cans (10 3/4 ounce) condensed cream of shrimp soup
Sprinkle fillets with blackening seasoning.
Spread both sides of fillets with mayonnaise.
Place in shallow dish; cover and refrigerate 1 hour.
In a large skillet, heat 4 tablespoons butter until begins to sizzle.
Sear fish until golden, turning once.
Transfer to 9x13 baking pan in a single layer.
In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden.
Stir in parsley, green onions and shrimp.
Reduce heat to low and cook until shrimp are just pink.
Stir in soup and blend well; turn off heat.
Ladle over fish in baking dish.
Preheat oven to 375⁰ and bake 30 minutes. (Reduce baking time for thinner fillets)