Photo: Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce Recipe
Ingredients
- 4 redfish fillets, skin and scales remaining, fully boned
- Bronzing, seafood or Cajun seasoning
- Olive or any other cooking oil
- Margarine, softened
- Crabmeat Sauce, recipe follows
Directions
Heat grill to medium-high.
Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.
Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with crabmeat sauce.
Crabmeat Sauce:
1/2 pound lump crabmeat, picked over for remaining shell pieces
2 sticks unsalted butter
2 small lemons, juiced
2 tablespoons minced garlic
1/2 cup white wine
1/2 teaspoon hot sauce
2 teaspoons commercial bronzing, seafood or Cajun seasoning
1 cup whipping cream
4 tablespoons chopped green onion tops
Melt butter in saucepan over low-medium heat. Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until well mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.
Yield: 4 servings
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By rusty_fwg
Parkville, MO
on June 06, 2009
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We cleaned and sealed our catch at the docks, so I used a cedar plank to cook the redfish fillet. This is a recipe that reminds me of one of my favs from a place called Ruffino's in Baton Rouge. This is awesome!! I seasoned the fillet instead of putting it into the cream sauce, but next time I guess I'll stick to the recipe and see how I like that...but I'm so used to just seasoning the fish and going!!! Top notch, make sure you've got some good french bread to dip with and a good white to drink!!!
By rfiorenza_11627843
Alexandria, LA
on May 08, 2009
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great receipe. I added a pinch of cayenne pepper for a kick. Also I used 1/2 cuo shrimp stock and 1/2 cup white wine
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