In a bowl, mix olive oil, lemon juice, garlic powder, salt, and black pepper. Coat the redfish fillets in the marinade and let them sit for at least 30 minutes.

Grill the Fish

Preheat the grill to medium-high heat. Grill the marinated redfish fillets for about 4-5 minutes on each side or until cooked through and flaky.

Louisiana Crawfish Risotto

Sauté the Aromatics

In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic; sauté until translucent.

Cook the Rice

Add Arborio rice and stir for a couple of minutes until the rice is lightly toasted. Gradually add chicken broth, one ladle at a time, stirring constantly until absorbed before adding more.

Add Crawfish

Once the risotto is creamy and the rice is al dente, stir in the crawfish tails, grated Parmesan cheese, salt, and black pepper to taste.

Asparagus

Prepare Asparagus

Toss asparagus spears with olive oil, salt, and black pepper. Arrange them on a baking sheet.

Roast the Asparagus

Roast in a preheated oven at 400°F (200°C) for 12-15 minutes or until tender and slightly crispy.

Lump Crab Sherry Cream Sauce

Make the Sauce

In a saucepan, combine heavy cream and sherry wine. Heat gently and simmer until slightly thickened. Stir in lump crab meat and green onions. Season with salt and black pepper to taste.