Grilled Redfish / Jumbo Lump Crabmeat / Sauteed Spinach / Roasted Baby Carrots / Lemon Caper Butter Sauce Recipe
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Toss the baby carrots in olive oil, salt, and pepper. Place them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- 2
Sautéed Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste. Set aside.
- 3
Grill the Redfish
Preheat your grill to medium-high heat. Season the redfish fillets with olive oil, salt, and pepper. Grill each side for about 4-5 minutes, or until cooked through and flaky.
- 4
Prepare the Lemon Caper Butter Sauce
In a small saucepan over medium heat, melt 1/2 cup of unsalted butter. Add the juice of the lemon and 2 tablespoons of capers. Stir until combined and heated through, about 2-3 minutes.
- 5
Assemble the Dish
On each plate, place a portion of sautéed spinach, top with a grilled redfish fillet, and add the jumbo lump crabmeat on top. Arrange the roasted baby carrots on the side and drizzle with the lemon caper butter sauce.
