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:
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
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.Â
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.