Pan-grilled redfish, lump crab, shrimp, brown-butter wine sauce, dirty rice

Start by cooking the dirty rice according to package instructions or using your favorite recipe. Set aside once done.

Preparing the Dirty Rice

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.

Grilling the Redfish

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.

Making the Brown-Butter Wine Sauce

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.

Adding Crab and Shrimp

Serve the grilled redfish on a plate topped with the crab and shrimp brown-butter sauce. Serve alongside the dirty rice.

texas redfish pontchartrain

Recipe information

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