Jul 14 2026
Restaurants›Jubans Restaurant & Bar›Redfish Adrian Recipe

Redfish Adrian Recipe

Inspired by Jubans Restaurant & Bar
Time50m
Serves4

Pan-Sautéed Lump Crab, Mushrooms, Scallions, Creole Meunière, Tartar Mashed Potatoes

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Ingredients

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Redfish

Lump Crab Topping

Creole Meunière Sauce

Tartar Mashed Potatoes

Method

Preparing the Tartar Mashed Potatoes

  1. 1

    Cook the Potatoes

    Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes.

  2. 2

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter and tartar sauce, then mash until smooth. Season with salt to taste.

Cooking the Redfish

  1. 3

    Season and Sauté

    Season the redfish fillets with salt and black pepper. In a skillet, heat olive oil over medium-high heat, and sauté the fillets for 4-5 minutes on each side until golden brown and cooked through.

Making the Crab Topping

  1. 4

    Sauté the Vegetables

    In the same skillet, melt butter and sauté garlic, mushrooms, and scallions until softened. Add the lump crab meat and lemon juice, and cook until heated through.

Preparing the Creole Meunière Sauce

  1. 5

    Make the Sauce

    In a saucepan, melt butter and whisk in flour to create a roux. Slowly add chicken broth while whisking, then add Creole seasoning and chopped parsley. Simmer until thickened.

Plating

  1. 6

    Assemble the Dish

    On a plate, place a scoop of tartar mashed potatoes, top with sautéed crab mixture, then lay the redfish on top. Drizzle with Creole Meunière sauce before serving.

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