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Sauce for Grilled Redfish
Posted on 8/12/16 at 1:09 pm
Posted on 8/12/16 at 1:09 pm
I grill reds on a regular basis. I was looking for suggestions for a sauce to add to them when it is done. My first thought is some sort of rich creamy sauce containing crab meat or crawfish tails.
But I'm open to any suggestions. Wouldn't mind having more than one option to change things up. Thanks.
But I'm open to any suggestions. Wouldn't mind having more than one option to change things up. Thanks.
Posted on 8/12/16 at 1:24 pm to Tiger55
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.
You'll love this over most any grilled or even fried fish.
Posted on 8/12/16 at 1:24 pm to Tiger55
I would add crabmeat to a lemon butter sauce if that is what you are looking for...
Posted on 8/12/16 at 1:27 pm to Tiger55
Beurre blanc w crab meat (never done it w crawfish but should work).
Romesco.
Romesco.
Posted on 8/12/16 at 1:57 pm to dirtsandwich
quote:had this when in Tampa last year at a Spanish joint. I don't remember what the fish was, but it was grilled and really really good.
Romesco
Posted on 8/12/16 at 2:09 pm to tigerfoot
It is nice for meatier fish as well. I love roasted red peppers in pretty much anything.
Posted on 8/12/16 at 2:26 pm to Tiger55
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.
Posted on 8/12/16 at 2:29 pm to Tiger55
I like a little sauce rouille
Posted on 8/12/16 at 2:34 pm to tigerfoot
Try grilled redfish with a rich Alexander sauce, with scallops.
Posted on 8/12/16 at 2:34 pm to Tiger55
If you want variety, creamy and easy, you may also try what we always do on some. Thousand Island salad dressing. We put some a few of the pieces with 5 - 10 minutes left in the cook and close the lid. Comes out very tasty, especially for how easy it is.
We have tried all kinds of sauces but normally wind up using Thousand Island, Zesty Italian or a homemade brown sauce.
We have tried all kinds of sauces but normally wind up using Thousand Island, Zesty Italian or a homemade brown sauce.
Posted on 8/12/16 at 2:34 pm to Tiger55
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.
Or a lemon butter caper sauce.
Posted on 8/12/16 at 2:36 pm to Tiger55
We sometimes make a green tomatillo sauce that we like to put on top.
Posted on 8/12/16 at 7:03 pm to KamaCausey_LSU
Nantua Sauce would probably fit what you are going for
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