Texas Redfish Pontchartrain Recipe
Pan-grilled redfish, lump crab, shrimp, brown-butter wine sauce, dirty rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparing the Dirty Rice
Start by cooking the dirty rice according to package instructions or using your favorite recipe. Set aside once done.
- 2
Grilling the Redfish
Season the redfish fillets with salt, black pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add the redfish fillets and cook for about 4-5 minutes on each side or until cooked through and golden brown. Remove from skillet and keep warm.
- 3
Making the Brown-Butter Wine Sauce
In the same skillet, reduce heat to medium and add butter. Allow it to melt and cook until it turns brown and has a nutty aroma. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the white wine and lemon juice, and let it simmer for about 3-4 minutes, stirring occasionally.
- 4
Adding Crab and Shrimp
Add the lump crab meat and shrimp to the brown-butter sauce. Cook until the shrimp are pink and opaque, about 3-5 minutes. Season with additional salt and pepper as needed.
- 5
Serving
Serve the grilled redfish on a plate topped with the crab and shrimp brown-butter sauce. Serve alongside the dirty rice.
