There’s always something special about being able to catch your own meal! The redfish is one of the most famous inshore saltwater species on the east coast, swimming from Texas all the way to Maine! Being vastly popular and oh-so tasty, we’re featuring one of the best redfish recipes: Grilled redfish and crab meat with a lemon-butter sauce. This elegant and luxurious meal will have your mouth drooling, but don’t worry because you can always get out on the Charleston waterways and fish off your Longshore boat for more!
INGREDIENTS:
– 1 recipe lemon butter sauce
– salad oil
– 1/4 cup dry white wine (the good-quality kind)
– 6 skinless redfish, 6-8 ounces each, neatly trimmed
– 2 tablespoons Creole seasoning
– 1 pound crabmeat
– 1 teaspoon kosher salt
– 1/8 teaspoon freshly ground black pepper
INSTRUCTIONS:
1. Preheat grill rack and brush the rack with damp salad oil paper towel for freshness.
2. Prepare the lemon butter sauce while the grill is preheating.
3. Place the redfish on a work surface. Brush both sides with salad oil, then use 1/2 teaspoons of Creole seasoning evenly on each side of the fillet.
4. Place the fillets on the grill for about 3-4 minutes per side until they’re finished cooking. *time varies depending on thickness of fillet and heat of grill*
5. Transfer the fillets to a heat-proof platter and drizzle with white wine to keep them moist.
6. While the redfish is grilling, saute the crab meat.
7. In a heavy 12-inch saute pan, melt the butter over medium-high heat for 3 minutes. Add 1/4 cup of white wine and heat for 30 seconds. Add the crab meat and season with 1 teaspoon salt and 1/8 teaspoon pepper.
8. Cook until the crab meat is warmed through for two minutes, while lightly tossing so the lumps stay intact.
9. Serve on a heated dinner plate, topping each portion with the crab meat, spoon 3 tablespoons of the lemon-butter sauce over it and ENJOY!
– Throw some veggies in there to get your green on! Or potatoes, whatever you’re into.
Adapted from Ralph Brennan Restaurant Group
