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grilled redfish with shrimp lemon butter sauce

grilled redfish with shrimp lemon butter sauce

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Servings: 2 servings
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

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

Method
 

Basic Shrimp Stock
  1. 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
  1. Combine all ingredients and store in an airtight container.
For the Shrimp Lemon Butter Sauce
  1. 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.
  2. 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
  1. 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.
  2. Grill the fish about 3 minutes on the first side. Carefully turn over and cook an additional 3 minutes.
  3. Place each filet on a plate, top with 3 shrimp each, and spoon the sauce around and over the fish! Serve with additional lemon.