grilled redfish with shrimp lemon butter sauce
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.