re: Sauce for Grilled Redfish

Reduce/thicken 8oz of heavy cream, 1 pat of butter, season with blackening seasoning, and cajun seasoning of your choice (I use la fish fry brand), chop a green onion, then for the last 10-15 seconds on low, whip in a big ole pinch of grated parmesan. (before you add the parm, toss in either crawfish tails, grilled shrimp, or crabmeat)

You'll love this over most any grilled or even fried fish.