Grilled Redfish / Peas With Shiitake Mushrooms And Shallots / Lemon Caper Butter Sauce / Roasted Potatoes / Jumbo Lump Crabmeat Chef Special Recipe
Savor the succulent grilled redfish topped with a zesty lemon caper butter sauce, accompanied by tender peas with shiitake mushrooms and shallots, perfectly roasted potatoes, and a generous helping of jumbo lump crabmeat.
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Ingredients
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Grilled Redfish
Peas with Shiitake Mushrooms and Shallots
Lemon Caper Butter Sauce
Roasted Potatoes
Jumbo Lump Crabmeat
Method
Grilled Redfish
- 1
Marinate the Redfish
In a bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Add the redfish fillets and marinate for at least 30 minutes.
- 2
Peas with Shiitake Mushrooms and Shallots
- 3
- 4
Add Peas
Stir in the frozen peas, salt, and black pepper. Cook until heated through, about 3-4 minutes.
Lemon Caper Butter Sauce
- 5
Prepare the Sauce
In a small saucepan, melt butter over low heat. Add minced garlic and cook for 1 minute. Stir in lemon juice and capers. Season with salt and black pepper to taste.
Roasted Potatoes
- 6
Roast the Potatoes
Preheat the oven to 425°F (220°C). Toss halved baby potatoes with olive oil, rosemary, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes or until golden and crispy.
Jumbo Lump Crabmeat
- 7
Prepare the Crabmeat
In a bowl, combine jumbo lump crabmeat, lemon juice, and Old Bay seasoning. Gently mix to combine and set aside.
