Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce

Name: Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons commercial bronzing, seafood or Cajun seasoning; 4 servings Bronzing, seafood or Cajun seasoning; 2 Tbsps minced garlic; 4 Tbsps chopped green onion tops; 1 teaspoons hot sauce; 2 lemons, juiced; 227 grams lump crabmeat, picked over for remaining shell pieces; 4 servings Margarine, softened; 4 servings Olive or any other cooking oil; 4 fillets redfish fillets, skin and scales remaining, fully boned; 2 sticks unsalted butter; 237 milliliters whipping cream; 118 milliliters white wine

Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce might be just the main course you are searching for. One portion of this dish contains about 43g of protein, 91g of fat, and a total of 1034 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up redfish, cajun seasoning, juice of lemon, and a few other things to make it today. To use up the whipping cream you could follow this main course with the Strawberry Tuxedo and Almond Crunch Pudding Parfaits as a dessert.

Instructions

Heat grill to medium-high.

Equipment you will use

Grill

Place the fish fillets flesh side down on a tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh at the thickest part of fillet flakes easily with a fork. Cover grill for even heat and faster cooking. Do not turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking.

Ingredients you will need

Fish

Margarine

Seasoning

Cooking Oil

Equipment you will use

Grill

Kitchen Scale

Remove fish from grill with a large spatula to avoid breaking fillets. Gently "scrape" meat from skin and put on plate. Top with crabmeat sauce.

Ingredients you will need

Crabmeat

Sauce

Fish

Meat

Equipment you will use

Spatula

Grill

Melt butter in saucepan over low-medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes.

Ingredients you will need

Lemon Juice

Hot Sauce

Seasoning

Garlic

Wine

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.

Ingredients you will need

Fish Fillets

Green Onions

Crabmeat

Cream

Equipment

Ingredients

Servings:

2teaspoons

commercial bronzing, seafood or Cajun seasoning 4servings

Bronzing, seafood or Cajun seasoning 2Tbsps

minced garlic 4Tbsps

chopped green onion tops 1teaspoons

hot sauce 2

lemons, juiced 227grams

lump crabmeat, picked over for remaining shell pieces 4servings

Margarine, softened 4servings

Olive or any other cooking oil 4fillets

redfish fillets, skin and scales remaining, fully boned 2sticks

unsalted butter 237milliliters

whipping cream 118milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Ziobaffa Organic Pinot Grigio

Ziobaffa Organic Pinot Grigio has fresh rich aromas of apples and pears with hints of citrus that fade into a floral bouquet and on the palate it is bright and fresh with wonderful fruit flavors.ZIOBAFFA Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish/shellfish, poultry, pastas in cream sauce and softer cheeses. It's also an ideal aperitif. Blend: 100% Pinot Grigio