Preparation
Melt 4 tablespoons butter in a large sauté pan over medium-high heat. Add mushroom slices; sauté about 7 minutes until soft and lightly browned. Add brandy and simmer until liquid reduces to a glaze. Reduce heat to medium and add cream, Parmesan cheese and thyme; simmer 7 minutes until sauce thickens, stirring occasionally. Season with salt and pepper and keep warm. Season the fillets with seafood seasoning. Melt remaining 4 tablespoons butter in a large skillet over medium-high heat. Add fish and sauté 3 minutes per side, turning once, until cooked through and opaque in the center. Transfer fillets to serving plate and spoon sauce over.

Yield
4 servings

Nutritional Value Per Serving
Calories 818, Calories From Fat 570, Total Fat 64g, Saturated Fat36 g, Trans Fatty Acid 2g, Cholesterol 238mg, Total Carbohydrates 5g, Protein 37g, Omega 3 Fatty Acid 1.29g