texas redfish pontchartrain
inspired by
@pappadeauxseafoodkitchenJun 19 2025
•
45m
•
Serves 4
Recipe information
Pan-grilled redfish, lump crab, shrimp, brown-butter wine sauce, dirty rice
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Main Ingredients
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.