Seafood-on-seafood in the South

Baton Rouge is a city that loves its seafood. Our proximity to the coast means we’re fortunate enough to be awash in quality seafood markets and restaurants. Of course, it also can lead to a conundrum of sorts—the agony of choice. Fortunately, plenty of local chefs have stepped up to the plate by adorning their fish with, well, more fish. After all, connoisseurs agree that one thing can always improve fresh seafood—and that’s more fresh seafood. Here’s just a sample of the “combo” dishes you can get around town: The Delacroix: Parrain’s, that Perkins Road gem, has the Delacroix ($18.95), a grilled fillet topped with shrimp in a Creole mustard cream sauce. The type of filet depends on what’s fresh and in-season, but you can bet it’ll be delicious. The Norman: The Norman ($18.95) at Mike Anderson’s Seafood, named for a plumber, offers you your choice of either butterflied shrimp or a seasonal grilled fish filet that’s topped with crawfish etouffee. It doesn’t get more decadently southern. The Louisianne: Louisiana Lagniappe offers many variations on the seafood-on-seafood trend, but the Louisianne ($23) is simple and sumptuous at the same time. Their sauteed fish is covered in jumbo lump crabmeat that’s been sauteed in lemon butter. Pompano en Papillote: Chef Michael Jetty’s Maison Lacour serves up their Pompano en Papillote ($27.95) in fine French style. Just as it says, it’s a pompano filet, baked in parchment paper according to French cooking tradition, then topped with savory crab in a light sauce. The Adrian: A delicate filet of redfish, topped with jumbo lump crabmeat, button mushrooms and green onions in a rustic meuniere sauce, the Adrian ($28) at Juban’s is a perfect encapsulation of Juban’s dedication to Creole-French cuisine.