Chef Mark DeFelice Grilled Fish Orleans Serves 2 Ingredients: 6 oz Cooked Pasta 2 oz Brandy 2 oz Butter 2 oz Olive Oil 2 T Green Onion, chopped 2 oz Artichoke Hearts, quartered 1 T Red Pepper, diced 2 t Garlic, chopped 2 oz Mushrooms, sliced 6 oz White Wine 2 Fillets of Fresh Fish (6-8 ounce each) 6 Peeled and Deveined Shrimp (21-25 count) Method: Grill fish and keep warm. Add oil to sauté pan and let it get hot. Add shrimp, cook for about 2 - 3 minutes. Flame with brandy. Add garlic, red peppers, green onions, mushrooms and artichokes. Add white wine. Reduce by half. Add butter and blend slowly. Add in pasta. Put fish on plate. Place pasta on side. Arrange shrimp with sauce over pasta and fish. Garnish with fresh chopped parsley.