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.

Beurre blanc w crab meat (never done it w crawfish but should work).

Romesco.

It is nice for meatier fish as well. I love roasted red peppers in pretty much anything.

The Ruffino's cookbook has a recipe that tops the fish with basil, heirloom tomatoes, and a balsamic reduction. Balsamic vinegar and sugar, heated and reduced to a syrup. I though it was delicious.

Try grilled redfish with a rich Alexander sauce, with scallops.

Heat together lemon juice and a few strips,of zest, thinly sliced garlic, chopped fresh parsley and oregano, and good olive oil. Drizzle over grilled fish. Can't remember the Italian name for this, it is common.

Or a lemon butter caper sauce.

Nantua Sauce would probably fit what you are going for