The Mississippi Red Recipe
grilled & blackened wild Mississippi redfish, topped with lump crab meat & cajun cream sauce, served with pearl potatoes and choice of one side
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Season the Fish
Rub the wild Mississippi redfish fillets with olive oil and generously coat with Cajun seasoning on both sides.
- 3
Grill the Fish
Preheat the grill to medium-high heat. Grill the seasoned redfish fillets for about 4-5 minutes on each side, or until cooked through and blackened. Remove from grill and keep warm.
- 4
Make the Cajun Cream Sauce
In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and bring to a simmer. Stir in additional Cajun seasoning to taste and cook until slightly thickened, about 3-5 minutes.
- 5
Combine the Crab Meat
Gently fold the lump crab meat into the Cajun cream sauce, being careful not to break up the lumps. Heat through for another minute.
- 6
Serve
Place the grilled redfish on a plate, top with the Cajun cream sauce and crab meat. Serve with pearl potatoes and your choice of side, garnished with fresh parsley.
