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delicious grilled redfish with shrimp lemon butter sauce

grilled redfish with shrimp lemon butter sauce

grilled redfish with shrimp lemon butter sauce

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grilled redfish with shrimp lemon butter sauce

This dish of grilled Redfish with shrimp lemon butter sauce is delicious! Gulf Coast Redfish is a favorite of mine. The first time I had it was in New Orleans at the restaurant, Redfish Grill on Bourbon Street! I had the Wood Grilled Redfish & Louisiana Lump Crabmeat! It was spectacular. Ever since then I try to recreate that dish!

Not being on the coast, redfish are not always available, but the other day I was at my local HEB and they had a whole Redfish. I certainly am not expert in fileting a fish so I may not buy a whole fish again, but I was not going to pass up the opportunity to have redfish. I also bought head on shrimp that I used to make Shrimp and Grits, so this was the perfect dish for the shrimp that I had left over. No crab meat, but the shrimp worked perfectly.

Here’s the link for the Shrimp and Grits! https://the2spoons.com/awesome-shrimp-and-grits/.

delicious grilled redfish with shrimp lemon butter sauce

The fish is brushed with canola or vegetable oil and sprinkled with creole seasonings. I make my own and keep it with my other spices. I found these little plastic jars that are perfect for spices. https://amzn.to/3ekqMxi

If you don’t want to make the seasoning mix, you can use a store bought creole seasoning. There’s many out there. I keep both of these on hand:

https://amzn.to/2WirvsC.

Same with the shrimp stock. Knorr has a shrimphttps://amzn.to/30clVZN bullion that you can use for your fish stock or a bottle of clam juice would work beautifully! This is the Knorr shrimp bullion: https://amzn.to/30clVZN

Here is a link for a good clam juice you can find at most stores: https://amzn.to/2Wk9yKi

You can grill this outside on your charcoal grill, or gas grill. I was kind of in a hurry and I used my Lodge Grill to cook it. It’s great for those grill marks. Here’s a link: https://amzn.to/3eq48DC.

This is great for so many things! Pancakes, burgers, vegetables, just to mention a few. Just be sure to oil it before you place fish on because the fish will stick. I usually just put oil on a paper towel and brush on a hot grill before adding my fish.

Here’s the recipe for this delicious redfish! Enjoy!

grilled redfish with shrimp lemon butter sauce
grilled redfish with shrimp lemon butter sauce
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grilled redfish with shrimp lemon butter sauce

Course dinner, Lunch, Main Course
Cuisine American
Keyword Basic Shrimp Stock, buttermilk, grilled fish, grilled redfish with shrimp lemon butter sauce, gulf coast redfish, lemon, lemon butter sauce, redfish
Servings 2 servings

Ingredients

Basic Creole Spices (Makes 1/2 cup)

  • 2 tbsp celery salt
  • 1 tbsp sweet paprika
  • 1 tbsp coarse sea salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper
  • 1/2 tsp ground allspice

For the Basic Shrimp Stock

  • 1/4 cup canola oil
  • 1 onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 4 cloves garlic, crushed
  • 1 lb shrimp shells and heads
  • 1 bay leaf
  • 1 sprig fresh thyme

For the Shrimp Lemon Butter Sauce

  • 1 tbsp red onion
  • 4 tbsp butter, divided
  • juice of 1 lemon
  • 1/2 cup shrimp stock or other seafood stock
  • 6 shrimp
  • 1/2 tsp creole seasoning
  • pinch of cayenne pepper

For the Redfish

  • 2 Redfish filets
  • oil for brushing on each side and the grill
  • creole spices to sprinkle on each side
  • Shrimp Lemon Butter Sauce

Instructions

Basic Shrimp Stock

  • Heat canola oil in a large pot over moderate heat. Cook the onions, celery, carrots, leeks, and garlic, stirring often, until they are soft but not brown, about 3 minutes. Add the shrimp shells , the bay leaf, thyme, peppercorns, and 3 quarts of water. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and gently simmer, skimming any foam that rises to the surface, until the stock has reduced by half, about 2 hours. Strain through a fine sieve into a container with a cover. Allow the stock to cool. Cover and refrigerate, then skim off the fat. Freeze the stock in small batches to use later. 

Creole Spices

  • Combine all ingredients and store in an airtight container.

For the Shrimp Lemon Butter Sauce

  • Make sure you have cleaned your shrimp by deveining. Pat the 6 shrimp dry and sprinkle with the creole spices. Heat 2 tablespoons butter in a saucepan. Add the shrimp and let them cook for about 2 minutes on each side and remove, They won't necessarily be done, but you will add them back in later. Remove and set aside.
  • Add the onion to the same pan and sauté until translucent. Add the juice of one lemon, the 1/2 cup shrimp sauce or seafood stock. Simmer for a couple of minutes to cook down. Add the other 2 teaspoons butter, season with salt and cayenne pepper. When done, add the shrimp back in and cook for about another minute.

For the Redfish

  • Prepare your grill of choice. Pat the filets dry. Add a little vegetable oil or canola oil to each side of the fish and season with the creole spices. When the grill is ready, brush with a little oil that is on a paper towel. You want to oil the grill so that your fish won't stick.
  • Grill the fish about 3 minutes on the first side. Carefully turn over and cook an additional 3 minutes.
  • Place each filet on a plate, top with 3 shrimp each, and spoon the sauce around and over the fish! Serve with additional lemon.
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