Redfish Halfshell

Redfish on the Half-Shell with Lemon-Butter Lump Crabmeat Sauce

Total time 25 min
Prep 15 min, Cook 10 min
4 Redfish fillets, skin and scales remaining, fully boned
Bronzing, seafood or Cajun seasoning
Olive or any other cooking oil
Margarine, softened
Crabmeat Sause
Crapmeat Sauce:
1/2 lb lump crabmeat
2 sticks unsalted butter
2 small lemons, juiced
2 tablespoons minced garlic
1/2 cup white wine
1/2 teaspoon hot sauce
2 teaspoons commercial bronzing, seafood of Cajun seasoning
1 cup whipping cream
4 tablespoons chopped green onion tops


Melt butter in sausepan over low-medium heat. add lemon juice, garlic, wine, hot sauce, and seasoning. Slowly simmer for about 2 minutes. Add the cream and simmer until will mixed. Gently stir in the crabmeat being careful not to break it up. Simmer until the crabmeat is heated through. Spoon over fish fillets and garnish with chopped green onions.

Heat grill to medium-high

Place the fish fillets flesh side down on tray. Liberally brush the scales with oil to keep from sticking to the grill. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook scale-side down until the flesh and the thickest part of the fillet flakes easily with a fork. Cover grill for even heat and faster cooking. DO NOT turn fillets over, cook on scale side only--the skin and scales will make a shell that will keep the fish moist during cooking

Remove fish from grill with with a large spatula to avoid breaking fellets. Gently "scrape" meat from skin and put on plate. Top with crabmeat sause.