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COPELAND'S OF NEW ORLEANS THE GUITREAU

Source: Copeland's of New Orleans

4 oz. butter
4 oz. chopped onions
5 single mushrooms
1/2 tsp. salt
3/4 tsp. garlic powder
1/4 tsp. white pepper
8 oz. fish fillet (red or black
    drum recommended)
4 oz. crawfish tails
4 oz. 90-100 size shrimp

Cook fish on grill approximately three minutes on each side. While fish is cooking, sauté shrimp and crawfish tails for about one minute. At this point, everything else may be added. Cook until vegetables are translucent. If mixture is too thick, add a splash of dry white wine. If too thin, turn the heat up and cook down until the right consistency.