Ruby Tuesday's New Orleans Seafood

Ruby Tuesday's New Orleans Seafood

This dish from Ruby Tuesday is beloved for its tender baked fish, light Cajun seasoning, and creamy Parmesan shrimp sauce. This recipe recreates that smooth, buttery, slightly spicy flavor with an authentic restaurant feel.

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⭐ Ingredients (Serves 4)

For the Fish

• 4 tilapia fillets (6–8 oz each; cod or flounder also works)

• 1 tbsp melted butter

• 1 tbsp olive oil

• 1 tsp Cajun seasoning

• ½ tsp garlic powder

• ½ tsp paprika

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• Lemon wedges (for serving)

Shrimp Topping

• ½ lb medium shrimp, peeled & deveined

• 1 tbsp butter

• 1 tsp Cajun seasoning

• 1 clove garlic, minced

Creamy Parmesan Sauce

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 cup heavy cream

• ½ cup milk

• ½ cup freshly grated Parmesan cheese

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• ½–1 tsp Cajun seasoning (to taste)

• ½ tsp garlic powder

• ¼ tsp onion powder

• Optional: pinch of cayenne for heat

For Garnish

• Chopped parsley

• Extra Parmesan

• Paprika (light dusting)

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🔥 Instructions (Restaurant-Quality Method)

1. Season the Fish

1. Preheat oven to 375°F (190°C).

2. Line a baking sheet with parchment or foil.

3. Brush fillets with melted butter + olive oil.

4. Combine Cajun seasoning, garlic powder, paprika, salt, and pepper; sprinkle over the fish.

5. Let the seasoning sit for 10 minutes to absorb.

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2. Bake the Tilapia

Bake for 12–15 minutes, depending on thickness, until:

• fish flakes easily with a fork

• internal temp reaches 145°F (63°C)

Do not overcook—Ruby Tuesday’s version is very soft and moist.

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3. Prepare the Shrimp

1. Heat 1 tbsp butter in a skillet.

2. Add shrimp, Cajun seasoning, and garlic.

3. Sauté 2–3 minutes until just pink.

4. Remove from heat immediately to avoid rubbery texture.

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4. Make the Creamy Parmesan Sauce

1. In a saucepan, melt 2 tbsp butter.

2. Whisk in flour and cook 1 minute to remove raw taste.

3. Slowly whisk in cream + milk until smooth.

4. Add Parmesan, Dijon, lemon juice, Cajun seasoning, garlic powder, and onion powder.

5. Cook on low heat until thick and silky.

Sauce Texture Check

It should be:
✔ creamy
✔ pourable
✔ thick enough to coat a spoon
Add milk to thin / more Parmesan to thicken.

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5. Assemble the New Orleans Seafood

1. Place baked tilapia on plates.

2. Spoon the hot Parmesan cream sauce over each fillet.

3. Top with sautéed shrimp.

4. Garnish with parsley, extra Parmesan, and a pinch of paprika for color.

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⭐ Chef’s High-Value Tips for Authentic Flavor

✔ Use freshly grated Parmesan

Mimics the rich melt you get in restaurant kitchens.

✔ Don’t brown the roux

The sauce should stay pale and creamy, not dark.

✔ Cajun seasoning should be mild, not overpowering

Ruby Tuesday’s version is flavorful, not spicy.

✔ Shrimp cooks fast

Take off heat as soon as they curl and turn pink.

✔ Lemon is essential

It cuts through the richness and matches the restaurant’s bright finish.

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🍽️ What to Serve With It (Ruby Tuesday–Style)

• Steamed broccoli

• Rice pilaf

• Garlic mashed potatoes

• Baked potato with butter

• Side salad or Caesar salad

• Grilled asparagus

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🌶️ Variations & Enhancements

1. Blackened New Orleans Seafood

• Use blackening seasoning

• Cook fish in a cast iron skillet for a crust

• Add a splash of hot sauce to the cream

2. Extra-Creamy Version

• Add 2 oz softened cream cheese to the sauce

• Makes it richer and smoother

3. Lightened-Up Version

• Use half & half instead of heavy cream

• Reduce Parmesan

• Sauté shrimp in olive oil instead of butter

4. Cajun Alfredo-Style Version

Serve fish over pasta and smother with extra sauce—fantastic for guests.

OTHER RECIPES

INGREDIENTS

• 2 1⁄2 lbs tilapia fillets
• 1 cup alfredo sauce
• 3⁄4 lb shrimp, cleaned, shelled and deveined
• 2 tablespoons creole seasoning
• 3 tablespoons olive oil
• 4 tablespoons butter, divided
• 2 garlic cloves, finely minced (or 2 tablespoons of dried minced garlic)

RUBY TUESDAY DIRECTIONS

Preheat oven to 425*.
Wash and dry tilapia fillets, spread with olive oil and creole seasoning, to your taste; Place in well oiled baking pan, bake for 8-10 minutes, until just white.
While fish is baking, warm alfredo in a small saucepan.
In a fry pan, melt 3 tbs butter, add minced garlic and cleaned, prepared shrimp, saute for about 5 minutes.
When fish is ready, remove pan from oven; (OPTIONAL) You can put under the broiler for about a minute.
Carefully remove fillets to plates, top with cooked shrimp and 1/4 cup of alfredo sauce; (OPTIONAL) Sprinkle with grated, parmesan cheese and a dusting more of creole seasoning.