6 tablespoons olive oil, in all
2 (1-inch) slices of zucchini, sliced lengthwise
2 (1-inch) slices of yellow squash, sliced lengthwise
2 (1-inch) slices of eggplant, sliced lengthwise
1 cup roasted pecans pieces
2 teaspoons chopped garlic
1/4 cup chopped green onions
3/4 cup Worcestershire sauce
2 whole lemons, skin and pith removed
2 bay leaves
3/4 pound cold butter, cubed
3 ounces Andouille sausage, finely diced
1 cup bread crumbs
1 tablespoons Creole Seasoning
4 each (6 to 8 ounces) redfish fillets
2 cups shoestring potatoes, fried and seasoned with salt and pepper
1 tablespoon brunoise red peppers
1 tablespoon brunoise yellow peppers
1 tablespoon chopped chives
1/4 cup grated Parmesan cheese
Salt and white pepper
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