Redfish scales down

quote:

---

I've become pretty burnt out on eating

---

Wow that sucks..

quote:

---

Catman88

---

there's gotta be one in every bunch huh

I think I'm going to use my generic crab meat sauce for this



1/2 pound lump crabmeat
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.

Looks good. Maybe vary your side dishes for a twist, but redfish scale side down is just damn hard to get tired of...a feat I've never accomplished.

Look up maltaise, done as hollandaise but with OJ instead of lemon. Another to consider is some variant of beurre blanc, given grilled fish beurre noisette would most probably be the best bet. Beurre blanc, with browned butter as the flavor agent.

I exclusively marinate redfish on the half shell in Chef Johnny Jambalaya’s Herb Dressing & Marinade. Can get it at Calandro's & Rousses

I sautee a ton of shallots in butter and garlic then put that redfish flesh down in the pan for a few minutes to seal it before I put it on the grill. The top flesh is covered with a layer of those shallots while grilling. I also use a foil pan and keep a little water in the bottom while it grills to keep it super juicey.