lemon

delicious grilled redfish with shrimp lemon butter sauce

October 31, 2021 by Becky Spoon

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

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Course dinner, Lunch, Main Course

Cuisine American

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.

Keyword Basic Shrimp Stock, buttermilk, grilled fish, grilled redfish with shrimp lemon butter sauce, gulf coast redfish, lemon, lemon butter sauce, redfish

Delicious Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers

January 11, 2020 by Becky Spoon

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Whole Wheat Bagel with Smoked Salmon and Whipped Cream Cheese

My morning started with this Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers and my most recent Food and Wine Magazine which also has a Salmon/Rice Bowl on it that I have to make this week because it just looks so healthy and fresh, just like this bagel this morning.

I whipped room temperature cream cheese with lemon zest, the juice of one lemon, fresh dill and salt and pepper. Not only did this help it spread much easier, the added ingredients added so much flavor to the cream cheese and the lemon and dill go perfectly with the smoke salmon.

Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers

I used wild Alaska smoked salmon from my local HEB, but you can use your preferred choice. You may even want to smoke your own salmon. Here’s a link for what I used: https://www.heb.com/product-detail/h-e-b-select-ingredients-alaskan-wild-smoked-sockeye-salmon/2234573. I used Capote Capers and they are the really large capers. Here’s a link for those: https://amzn.to/2tMtTN0.

This Avocado Toast with Poached Salmon may be another recipe you’d like with Salmon for breakfast: https://the2spoons.com/avocado-toast-with-poached-salmon/.

Whole Wheat Bagel with Smoked Salmon, Whipped Cream Cheese and Capers

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Course Breakfast, brunch, Main Course

Cuisine American

Servings 4 servings

Ingredients

4 bagels, toasted (I used whole wheat)
1-2 4 oz package of smoked salmon
8 oz cream cheese, room temperature
zest of one lemon
juice of one lemon
1-2 tbsp fresh dill, chopped
salt and pepper
capers
red onion, thinly sliced

Instructions

Combine the cream cheese, lemon zest, lemon juice, fresh dill and a pinch of salt and pepper to the bowl of your food processer and pulse until combined and smooth. Adjust salt and pepper if needed.
Toast your bagel. Top each bagel with a generous amount of the whipped cream cheese, slices of smoked salmon, thinly sliced red onion and finally lots of capers. Serve with more lemon slices if you like. Enjoy!

Keyword bagel, bagel with smoked salmon and cream cheese, breakfast, brunch, capers, cream cheese, smoked salmon, whole wheat bagel

love this southern lemon ice box pie.

January 28, 2019 by Becky Spoon

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Lemon Ice Box Pie brings back memories of days gone by of desserts my Mom and Grandmother made, all from scratch including the Graham Cracker Crust. I’m making a Lemon Meringue Pie for Easter, but I ran across this and I realized I needed to post it. This is so good! Lemony at it’s best! Kind of reminds you of key lime, but of course with lemons.

love this southern lemon ice box pie.

This pie is so easy! Other than the 6 hours or overnight in the freezer, the prep takes minutes and it is a quick bake in the oven for 25 minutes. This pie is tart, creamy, refreshing….I mean just so delicious.

I make this in a spring form pan, but if you are buying the graham cracker crust already made, you may need two. I haven’t tried it, but I’m thinking they are pretty small and the amount of filling may require two crust. This is the kind of spring form pans I use. https://goto.walmart.com/c/2049504/568839/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=648178784&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCalphalon-Nonstick-Bakeware-9-inch-Spring-Form-Pan%2F648178784

Simple to find ingredients are in this recipe like graham crackers, butter, sugar, sweetened condensed milk, eggs and of course the lemons. I use Eagle Brand Sweetened Condensed milk but there are other brands too. Here’s a link for the Eagle Brand: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=47237993&u=https%3A%2F%2Fwww.walmart.com%2Fip%2F3-Pack-Eagle-Brand-Sweetened-Condensed-Milk-14-Oz%2F47237993

Want another recipe for an Easter dessert? https://the2spoons.com/perfectly-peachy-peach-cobbler/ This Peach Cobbler is perfect for a spring dessert!

Here’s the simple recipe for this delicious dessert! Enjoy!

Southern Lemon Ice Box Pie

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Course Dessert

Cuisine American

Ingredients

For the Crust

14 whole graham crckers
1/4 cup sugar
1/4 tsp salt
3 tsp unsalted butter, melted and still warm

For the Filling

2 14 oz cans sweetened condensed milk
1 1/4 cups strained lemon juice (Use the zested lemons and an additional 4-6 if large or 6-8 if small
zest of 2 lemons
8 large egg yolks (you can freeze the whites for later)

For the Chantilly Cream

2 cups heavy cream
1/2 tsp vanilla extract
1/4 cup confectioners’ sugar

Instructions

For the crust:

Heat the oven to 325 degrees F.
Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times or so until the cracker crumbs are semi-fine (they shouldn’t be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn’t crumbly and holds its shape when you squeeze it, about twelve 1 second pulses.
Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set Aside.

For the filling:

Whisk the condensed milk with the lemon juice and set aside.
Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice – condensed milk mixture. Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven.
Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap being careful not to let the plastic wrap touch the top of the pie and freeze for at least 6 hours or overnight.

For the Chantilly Cream:

Pour the heavy cream into the bowl f a stand mixer or in a large bowl if using a hand mixer. Add the vanilla and sift in the confectioners’ sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium,-stiff peaks form.

To Serve

Wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan’s sides. Unclasp the pan and remove the pie.
Dunk your knife in hot water, wipe off the blade and slice. Top with a dollop of Chantilly cream and serve immediately, or keep in the freezer for up to 1 week.

Keyword dessert, easter, lemon, lemon ice box pie, pie

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